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Little 
Lessons in 
Corrective 
Eating 

Su^ene Christian 


LESSON 

XIV 


If 


VIENO SYSTEM OF FOOD 
MEASUREMENTS- 
A NEW AND SIMPLE METHOD 
OF MEASURING FOOD VALUES 



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LESSON XIV 


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VIENO SYSTEM OF FOOD MEASUREMENTS 

-NEW AND SIMPLE METHOD OF 

MEASURING FOOD VALUES 

The amount of nutrition contained in a 
given quantity of food is often a determin¬ 
ing factor in curative dietetics. 

The two most important things to be 
considered in selecting food are: 

1. The amount of energy contained in 
a given quantity. 

2. The amount of available nitrogen 

or tissue-building material in a giYeji 
quantity. '. 


Energy 

Energy is the power to do work. That 
form of energy with which we are most 
familiar is mechanical energy—as raising 
a stone or turning a wheel. 


1 


Experience shows that a definite 
amount of heat will yield a definite 
amount of work, hence the amount of heat 
produced by a given amount of food, com¬ 
bined with oxygen, is taken as a measure 
of its energy. This is ordinarily expressed 
in calories, a calorie being the amount of 
heat required to raise the temperature of 
one thousand grams of water, one degree 
on the centigrade thermometer scale. 

The use of these terms need not concern 
the student. Instead of using the calorie, 
I will use a unit which is equal to one hun¬ 
dred calories. I have selected a unit of 
this size because it gives about the or¬ 
dinary service of food at meals and is 
easily measured and remembered. 

Nitrogen 


Nitrogen is the chemical element that is 
most concerned with the function of life. 
All animal tissue contains nitrogen; it 
forms about one-sixth part, by weight, of 
all nitrogenous or protein substances. 


If we were to evaporate from a hun¬ 
dred pounds of lean meat, or muscle, all 
the water, we would have left about eigh¬ 
teen pounds of dry material. If we 
should analyze this dry substance, we 
would find that about one-sixth, or three 
pounds, would be the element nitrogen. 
Thus we say that muscle contains 16% of 
protein, or 3% of nitrogen. In ordinary 
practice the protein is mixed with fats and 
salts, and cannot be measured by simply 
drying out the water, so the chemist finds 
the amount of nitrogen present and mul¬ 
tiplies by 6.25, which gives about the cor¬ 
rect per cent, of protein. This method is 
not exact because the per cent, of nitrogen 
in various proteids is not always the same, 
but it will give an intelligent average. I 
will discard the use of the term protein 
and refer to the amount of nitrogen di- 
lectly. 

All compounds of the element nitrogen 
are not available as food. For example, 
the nitrogen of the air, of ammonia gas, 
or gunpowder, cannot be utilized in the 
animal body. The nitrogen in foods only 


3 


refers to available nitrogen. Compounds 
containing other forms of nitrogen are 
not foods but are frequently poisons. 


The New Vieno System 


Under the old system of food measure¬ 
ment feeding the human body cannot be 
made a practical science for the masses, 
therefore a new system becomes necessary. 

To a unit of food-energy which is equal 
to one hundred calories (see last para¬ 
graph on “Energy”), I have given the 
name of Vieno—derived from “vital” 
and “energy”—pronounced Vi-en-o. The 
Vieno system, therefore, will measure all 
foods by vienos or units of energy equal 
to one hundred of the chemist’s calories. 
One vieno of milk is one-sixth of a quart, 
or two-thirds of an ordinary glass. From 
this it is readily seen that two quarts of 
milk will give twelve vienos of energy, or, 
if we wish to express it in the chemist’s 
term, twelve hundred calories. 


4 


The table also states that milk has a 
nitrogen factor of 0.8. Therefore, if we 
wish to know the amount of nitrogen in 
the two quarts of milk, all we need do is 
to multiply the number of vienos by the 
nitrogen factor: 12x0.8=9.6, which 
figure represents the nitrogen consump¬ 
tion expressed in grams. (See explana¬ 
tion in the Table of Food Measurements, 
fourth column, in the back of this lesson.) 
These results are practically the same as 
those obtained by the old system of com¬ 
putation, but expressed in simpler terms. 
Thus we see that the vieno system of com¬ 
puting food values is unique in simplicity 
and will be a very material aid in putting 
Food Science on a practical basis. 


Necessity for a Simple System 


Things are commonly measured by 
volume or weight. That volume could 
not be made sufficiently accurate in the 
measurement of food values is evident. A 
bushel of lettuce leaves would contain 
much less food value than a bushel of 


5 


wheat. Weight would seem to be a fairer 
way to compare foods, but all foods con¬ 
tain water, which may vary from 5% to 
95%. A pound of turnips, which is nine- 
tenths water, would not be comparable 
with sugar, which has scarcely any water. 


Explanation of the Table 


In the table which follows I have at¬ 
tempted to give in the simplest way the 
amount of each particular food contained 
in one vieno. The second column shows 
this. For example, one vieno of barley 
equals one ounce; or, one vieno of nuts 
equals one rounded tablespoonful, etc. 
This method is, of course, only approxi¬ 
mate, as in some foods it is impossible to 
find a simple term to express the amount 
of one vieno. This is especially true of 
cooked foods because of the varied 
amounts of water contained. In such 
cases the way for the student to become 
familiar with a vieno is to weigh one 
pound of the raw material, and after it 


6 


is cooked, weigh it again, and then calcu¬ 
late the water content. 

The definition given in the second 
column in the case of milk, butter, eggs, 
and cheese is fairly accurate. The de¬ 
scription given in the case of cereals and 
bread is also fairly accurate. In the list 
of fresh vegetables, no attempt has been 
made to describe one vieno by volume, as, 
vegetables being loose and bulky, it is 
practical to measure them only by weight. 

In the case of fresh fruits, one vieno has 
been defined as “one large orange” or “six 
plums,” etc. In such cases allowance for 
the non-edible portion has been made; all 
weights given in the table consider only 
the edible portion. 

The third column in the table, which 
gives the number of vienos or the amount 
of heat-energy in one pound, is the 
column to which the student should refer 
in his work. A pound of food referred to 
in this column invariaby means one pound 
of the edible portion. 


7 


vThe method for calculating the amount 
of food in one vieno is to take a pound of 
the food to be used and divide it into por¬ 
tions equivalent to the number in the third 
column. For example: If one pound of 
wheat is given as equal to sixteen vienos 
the student should weigh a pound of 
wheat and divide it into sixteen equal por¬ 
tions; each of these portions will equal 
one vieno. 

The fourth column in the table gives 
the approximate nitrogen factor; that is, 
the percentage of nitrogen by weight in 
one vieno. This column is to be used for 
computing the amount of nitrogen in the 
diet under all ordinary circumstances. 
The student should take the total number 
of vienos of each food and multiply this 
number by the nitrogen factor. The 
product will be the approximate amount 
of nitrogen consumed, expressed in grams. 
This is the direct method of ascertaining 
the amount of available nitrogen in food. 

If in reading other works the student 
finds the amount of nitrogen given in 


decigrams, he need only divide by ten in 
order to reduce it to this system; as a deci¬ 
gram is one-tenth of a gram. 

The fifth colunm in the table gives the 
weight of one vieno in grams. This adds 
no new information, but only gives the 
weight of one vieno in the metric system. 
It should be used by those who wish to be 
accurate in their work or who take a 
scientific interest in their dietary. 

The last column in the table gives the 
actual amount of nitrogen in one vieno of 
food, expressed in grams. This is the ac¬ 
curate figure from which the approximate 
nitrogen factor for ordinary use has been 
derived. For example : The actual 
amount of nitrogen in one vieno of chest¬ 
nuts is 0.396. If this number is multi¬ 
plied by the number of vienos of chestnuts 
eaten, we would have the actual number 
if grams of nitrogen consumed. Suppose 
ten vienos of chestnuts are eaten; we 
would multiply 0.396 by 10, which would 
give us 3.96 grams of nitrogen. For or¬ 
dinary purposes, I recommend the use of 


9 


the nearest decimal, which is 0.4; this I 
give in the fourth column as the nitrogen 
factor. ' Those who. wish to figure the 
nitrogen with scientific accuracy should 
use the figures in the last column of the 
table, as in the example I have just given. 

The vieno system of food measurement 
is new; it is intended to give to the prac¬ 
titioner and to the housewife a simple 
method for balancing or proportioning 
the diet. In the following tables are rep¬ 
resented, therefore, all classes of food, 
many of which I do not recommend or 
use in my scientific work. 


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Little 

Lessons in 
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Su^exte GRristiem 



LESSON 

XV 

FOOD AND MORALITY 



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LESSON XV 








FOOD AND MORALITY 

If we trace man chronologically from 
age to age and geographically from land 
to land, we find what we call civihzation is 
merely the history of his mental and 
moral development. 

Mechanical invention is the evidence or 
expression of man’s mental development, 
while government (sociology and re¬ 
ligion), is the evidence or expression of 
his moral development. 

The history of primitive man was mostly 
a history of strife and bloodshed. Wars 
of conquest and cruelty were the most 
important events of his national life. Un¬ 
til a few centuries ago man with few ex¬ 
ceptions was a fighting animal. He knew 
of no way to enforce his opinions, to 
secure his desires or distinguish himself 
except by the sword. But the human 
mind has undergone and is still undergo¬ 
ing a great change. The bloody interna¬ 
tional strife now going on in Europe will 


I 


perhaps be the World’s last war. Instru¬ 
ments with which men are now killing 
their fellow creatures because they do not 
agree with them on political, social or re¬ 
ligious questions, will in a few decades be 
exhibited as relics of barbarism. 

Man’s food is the most important thing 
in his life. When we go back to the dawn 
of civilization to study the temperament of 
the various races and examine their habits 
of eating, it becomes obvious that man’s 
diet has wielded a powerful influence up¬ 
on his morals or upon his tendency toward 
true civilization. 

The ancient Romans, Egyptians, 
Greeks and Chinese subsisted almost en¬ 
tirely upon grains, milk, honey, fruits and 
vegetables. Modern civilization has made 
little if any improvement upon the work 
of their philosophers, sculptors, artists 
and statesmen. While these nations had 
great libraries, astronomical observatories 
and an excellent code of government, the 
wandering tribes of the North were 
slaughtering each other, living by plunder 
and subsisting upon the flesh of their fel- 


low creatures. To the extent that the 
tribes of the North neglected the arts and 
the science of agriculture and subsisted 
upon a flesh diet, the warlike spirit de¬ 
veloped; to the extent that the people of 
the South discarded flesh as an article of 
diet, devoting their time to music, poetry, 
art, literature and learning, the warlike 
spirit declined and civilization advanced. 
Their civilization was measured by the dis¬ 
tance they traveled from the flesh-tearing, 
blood-lapping carnivora. 

War has changed the maps of various 
countries and the governments of peoples. 
It has extended the dominion of rulers 
and made nations appear great from the 
standpoint of primitive (fighting) man, 
but true greatness lies in producing the 
most learned, the most just, the most mer¬ 
ciful people. 

Achievement is not always an evidence 
of greatness or even the thing ultimately 
to be desired. Man’s achievements, to¬ 
gether with his 20th century habits, have 
cost him more than 66% of his natural 
period of life. Measured, therefore, by 


3 


what man most desires, which is long life 
and happiness, he has succeeded in attain¬ 
ing the very thing that he spends most of 
his latter life in trying to avoid. 

The Effect of Diet Upon the Disposition 
of Animals 

Numerous experiments made within 
the past ten years show conclusively that 
diet wields a powerful influence upon the 
temperament and disposition of animals. 

A test was made a few years ago upon 
a cow. This animal was a gentle pet, a 
Jersey. All food was withheld from her 
for a period of about six days until from 
sheer starvation she accepted a diet of 
cooked meat. After a week or ten days 
she accepted the flesh diet readily and 
with seeming relish. In less than thirty 
days a very conspicuous change was no¬ 
ticed in her temperament; within two 
months she had become almost vicious; 
finally those who had formerly been her 
best friends came to regard her as dan¬ 
gerous. 


4 


Another instance was that of a cinna¬ 
mon^ bear, a very vicious and dangerous 
native of the Rocky Mountains. This 
animal was taken when a cub and was de¬ 
prived of all meat. Its diet consisted of 
milk, honey and succulent vegetables, a 
diet quite similar to that of a child be¬ 
tween the ages of 5 and 10 years. The 
animal grew up tame and gentle, and ex¬ 
hibited many unmistakable traits of affec¬ 
tion not only for children but even for 
dogs, its instinctive enemy. When it had 
attained its full growth it was put upon a 
flesh diet. At first it accepted meat with 
some reluctance. After a time, however, 
cooked meat was accepted and then it was 
gradually trained to eat a raw flesh diet. 
Within a period of thirty days it gradu¬ 
ally became sulky, morose, unfriendly, 
suspicious. After a few months it mani¬ 
fested all the tendencies of the wild cinna¬ 
mon bear, becoming vicious and even dan¬ 
gerous despite the attention and kindness 
of its former friends. 

It is well known among dog raisers that 
in order to implant the fighting instinct 
in watch dogs, they must be fed upon 


5 


flesh, and that raw flesh is preferable to 
cooked; on the other hand, if they are 
given a pure vegetable diet, for any length 
of time, they manifest civilized tendencies 
and only fight when attacked. 

A large cur that was the constant com¬ 
panion of the writer during his boyhood 
days, was almost a non-flesh eater. This 
dog possessed and manifested all the in¬ 
stincts of a human being. He would 
chase rabbits and other small game purely 
for the sport of it; I have frequently seen 
him catch and hold rabbits captive but re¬ 
fuse, even when encouraged, to kill or 
maim them. 

Where this subject has been brought to 
the attention of modern investigators, the 
moral effect of an omnivorous—especially 
an all meat—diet upon animals has been 
accepted as a fact so well established as to 
need no confirmation. 

Effects of Diet Upon Man 

The German people may be divided 
into two classes so far as their diet is 
concerned: ' 


6 


1. The Agricultural and Peasant class, 
who compose a vast majority of the popu¬ 
lation. They eat but little flesh, but con¬ 
sume a generous quantity of beer and 
wine. 

2. The titled and wealthy class, who 
consume large quantities of meat, wine, 
beer and brandy. 

The Agricultural class is a peaceful, 
thoughtful and philosophical people, from 
whose ranks come most of the scientists, 
inventors and scholars. Here lies the true 
strength and greatness of the German 
Empire. 

The titled and wealthy class are the real 
governors of the people, and it is this class 
that possesses the fighting spirit. 

The diet of modern man is composed 
of so many things, so mysteriously mixed 
and combined, that it is somewhat diffi¬ 
cult to associate any particular article of 
food with his temperament or character. 
We can, however, gain some knowledge 
by examining the food and drink of na¬ 
tions and the trend of thought that char¬ 
acterizes their people. 


Russia is a country whose people are 
heavy meat eaters and until recently 
(1914) consumers of strong drink. Its 
reputation for cruelty, injustice and other 
truly uncivihzed habits has kept it at the 
bottom of the list of civilized nations. 

England is a country where the war 
spirit is highly developed. The national 
diet of the ruling classes is composed 
largely of flesh foods, while strong drink 
is generously consumed. 

Mexico is a fighting republic. The 
diet of the Mexican is largely composed 
of flesh, hot pungent foods and irritants 
of every kind. 

The inhabitants of India are a thought¬ 
ful, philosophical, peaceful people. They 
subsist almost wholly upon a vegetable 
diet. 

The Swiss subsist almost wholly upon 
grains, vegetables and dairy products; 
they are most ingenious and industrious 
as well as among the most intelligent 
people of the civilized world. In in¬ 
tegrity the Swiss rank higher as a whole 
8 


than any other civilized nation. Some 
thirty years ago, when all civilized coun¬ 
tries decided to create an international 
post office through which all nations in 
the international postal union could clear 
and balance their accounts, they selected 
the Swiss republic, and the little town 
of Berne, Switzerland, has the honor of 
conducting the postal clearing house for 
all the nations of the earth. 

Japan is largely a vegetarian country; 
the Japanese are not a warlike people, as 
popularly supposed. Only the * ruling 
classes manifest the fighting instinct; the 
Japanese citizen, loyal to his government, 
merely obeys the ruling powers. The 
great rank and file of the Japanese are a 
peaceful, thoughtful, quiet and intelligent 
people. 

To the student of dietetics or the 
trained physician, it is a well under¬ 
stood truth that the character of food and 
drink can be very correctly estimated by 
the physiognomy. Man, in his final an¬ 
alysis, Is merely the sum total of what he 
eats and drinks; that the facial appear- 


9 


ance as well as the temperament can be 
changed by certain kinds of food and 
drink has almost ceased to be questioned. 

The face of one who subsists for years 
upon a flesh diet, and the condiments, in¬ 
toxicants and stimulants usually accom¬ 
panying a meat diet, ultimately loses its 
lines of kindness and sympathy, which 
after all are the true marks of civilization. 


Flesh Food and Alcohol 

A flesh diet stimulates desire for intoxi¬ 
cants and counter-irritants. When we 
partake of meat, we must take with it the 
uric acid residual in all flesh. When one 
supplements the amount of uric acid 
which his body produces with that of an¬ 
other animal, the excess of uric acid cries 
out for a stimulant. That is why beer and 
liquor always “goes well” with a beef¬ 
steak. It would not go well with a meal 
composed of the same chemical elements 
as meat but procured from the vegetable 
world. 


10 


As an example, a beefsteak and pota¬ 
toes would contain the three most impor¬ 
tant elements of human nutrition, namely, 
proteids, fats and carbohydrates. The 
proteids and fats from this source would 
suggest a stimulant such as beer, whisky 
or wine, while the same elements of nutri¬ 
tion procured from milk, cheese, nuts, 
whole wheat bread and potatoes would 
not cry out for or even suggest stimulants. 

Our foods affect our morals in two 
specific ways. 

1. A diet composed largely of flesh 
has a tendency to coarsen. It dulls the 
finer sensibilities and emotions and ren¬ 
ders one less sympathetic and merciful. 
It tends to increase the combative nature 
of both man and animal. 

2. A diet composed of an excess of 
starch, sugars and fruits, especially acid 
fruits, causes fermentation and conse¬ 
quent irritation of all the mucous surfaces 
of the digestive organs. This irritates the 
millions of nerve fibers and minutely fine 
veins and capillaries that lead out from 
these organs to every part of the body. 


II 


and causes nervousness, irritability and 
insomnia; we become quick-tempered, are 
offended at trifles and appear to be dis¬ 
agreeable. A person gifted with a splen¬ 
did mind often loses his mental equipoise, 
tranquillity and keen faculty of reasoning 
and thinking by subsisting upon a diet 
that causes fermentation and consequent 
decomposition of food. 

It is now well known among experi¬ 
enced dietitians that the character of the 
diet wields quite as much influence over 
the morals and the mind as heredity and 
education. 


Copyright, 1914, by Eugene Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserved 


12 


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Lessons in 
Corrective 
Eating 

^u^eite GAristian 

LESSON 

XVI . 

TEA, COFFEE, LIQUOR, 
TOBACCO; AND DRUGS 
-SCIENTIFIC REASONS WHY 
PEOPLE SHOULD NOT USE 
THEM 


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• 0 







LESSON XVI 


TEA, COFFEE, LIQUOR, TOBACCO AND DRUGS 

-SCIENTIFIC REASONS WHY PEOPLE 

SHOULD NOT USE THEM 

In some of our earlier lessons I re¬ 
viewed the effects of stimulants and nar¬ 
cotics. In this lesson I wish to group 
them into two classes and discuss them 
separately. 

The origin and use of drugs in the treat¬ 
ment of disease began about 2,000 years 
before the Christian era, when man’s 
mind was primitive and man, himself, was 
ignorant and controlled almost wholly by 
superstition — when every natural phe¬ 
nomenon was believed to be the work or 
whim of some god and every disease was 
thought to be the work of some devil. 

The general theory upon which the 
practice of medicine rests is that certain 
chemical substances, which are not a part 
of the animal body and which have no 
natural place there, have mysterious and 
beneficial effects; that they possess the 


codein, narcotin and morphin, the most 
active being morphin; it has a chemical 
formula of C17H19NO3. It is estimated 
that 95% of the morphin slaves in this 
country begin the use of this drug under 
‘‘their doctor’s” prescription. 

Cocain 

Cocain is an alkaloid, the use and influ¬ 
ence of which is almost as noteworthy 
as that of morphin. Cocain is derived 
from the leaves of the cocoa plant which 
grows in the Andes of Peru. Just as the 
Chinese use opium, so the Peruvian In¬ 
dians use cocain. 

Owing to its hydrochloric acid salt, the 
effects of cocain differ somewhat from 
those of opium. It produces absolute 
freedom from pain, hence its general use 
as a local anaesthetic. 

Nux Vomica and Strychnin 

Nux Vomica is derived from the seeds 
of a plant native to India. Strychnin is 
the alkaloid from this plant. Strychnin 
is quite different in its effects from the 


4 


other alkaloids just mentioned; instead of 
benumbing the nerves, causing sleep or a 
pleasing sensation, the effect is a nerve 
stimulus, causing muscular convulsions. 

Quinin 

Quinin is derived from the bark of the 
cinchona tree, a native of South America. 
This bark, like the juice of the poppy 
plant, contains a number of alkaloids. 
These alkaloids in turn may react with 
acids, forming salts. 

Sulfate of quinin is the common form 
of this drug. Its principal use is for the 
destruction of the malarial germ; it is a 
standard drug in all malarial countries. 

Tobacco 

Tobacco belongs strictly to the narcotic 
class of drugs. With the possible excep¬ 
tion of opium, tobacco is by far the most 
detrimental narcotic used by man. 

The active principle of tobacco is nico- 
tin, which resides in the leaves in combina¬ 
tion with malic acid. Nicotin is an 
alkaloid, and one of the most deadly 


5 


poisons known. In distilled form, even 
minute quantities produce death almost 
instantaneously. The nicotin contained 
in a pound of tobacco is sufficient to kill 
a hundred men, if taken directly into the 
blood. 

About 1,100,000,000 pounds of tobacco 
are consumed in the United States annu¬ 
ally. This is purchased mostly in manu¬ 
factured form and in small quantities, 
costing the user at least $1.00 a pound. 
This will give you some idea of the fabu¬ 
lous cost of this poison to the American 
people, to say nothing of the suffering, 
disease and lives it costs. 

From the standpoint of health, nothing 
can be said in favor of tobacco in any 
form; it gradually deadens the sensitive¬ 
ness and control of the nervous system. 
It preys with a great violence upon the 
optic nerves and, more than any other 
drug known, dethrones sexual vitality by 
consuming the albumin of the blood. 

Coffee 

Coffee is one of the most extensively 
used articles in the narcotic group. The 

6 


alkaloid which gives coffee its characteris¬ 
tic properties is caffein. ^ The effect of 
coffee upon the nervous system is that of 
continued stimulation or excitation. Its 
continued use overworks and wears out 
the nervous system, causing deterioration 
of both body and mind. 


Tea 

Thein is the active alkaloid in tea. Tea 
is similar in its chemical composition to 
coffee, containing a large percentage of 
the alkaloid caffein, also a large percen¬ 
tage of tannic acid. Tannic acid is present 
in larger quantities in green tea than in 
black. In addition to the evil effects 
caused by caffein, tea is more destructive 
of the normal activities of the stomach 
because of the tannic acid. The student 
may get some idea of that with which the 
stomach of the tea user has to contend 
when he reflects that tannic acid is the 
essential element used in tanning leather; 
from it the tanning process derives its 
name. 


7 


Aceteunilid 

Acetanilid is a coal-tar poison, chemi¬ 
cally related to anilin. This drug has only 
come into use within the past few years, 
and of all the alkaloidal group, it is 
one of the most remarkable in its physio¬ 
logical effects. Its influence is to pro¬ 
duce at first a deadening effect upon the 
nervous system, which puts it in the “pain¬ 
killer” class. Its continued use destroys 
the hemoglobin of the blood and produces 
marked cell-destroying effects throughout 
the body. Its medical use is for rheumat¬ 
ism, headache, severe coughs, etc. Why 
it is prescribed for these disorders no log¬ 
ical reason has ever been given. 

Many headache powders contain acet¬ 
anilid and some of the manufacturers ad¬ 
vertise “We print our formula.” So they 
do; acetanilid is one of the ingredients. 
The general public does not know what 
acetanilid is. 

The acetanilid habitue experiences a 
craving for the drug similar to that of 
other victims of narcotic drugs. A per¬ 
son who has used acetanilid powders for 
8 


a prolonged period, shows a bluish-white 
complexion, due to the destruction of his 
red blood corpuscles. 

The prescribing of acetanihd by phy¬ 
sicians and its use in patent medicines 
advertised to cure or relieve suffering is 
one of the most glaring crimes of the day. 

2. Alcohols and Related Compounds 

The second group of drugs which we 
will associate with alcohol includes the 
ethers, chloroform and coal-tar products. 
This group is also wholly of plant origin, 
alcohol being distilled from plant prod¬ 
ucts and coal-tar being formed from pet¬ 
rified plants. These drugs always contain 
the three elements—carbon, hydrogen and 
oxygen. 

Alcohol 

The uses and effects of alcohol will not 
be discussed at length in this lesson be¬ 
cause this subject is constantly before the 
public; its evil effects are universally 
known and acknowledged. However, I 


9 


deem it well to examine a phase of the 
question which is not so well understood. 

Alcohol taken in addition to, and in 
connection with, food, produces an excess 
of hydrochloric acid (as will be explained 
in Lessons XVII and XVIII). This 
adds one more to the long list of detri¬ 
mental effects traceable to intoxicating 
beverages. Alcohol also produces heat in 
the body; it is therefore a food in the same 
sense that dynamite is a fuel. 

About 2,260,000,000 gallons of wine, 
liquor and beer are consumed in the 
United States yearly. Most of this is 
bought by the single drink, costing the 
consumer at least $2.00 per gallon. From 
these figures the student can form an idea 
of the amount spent for this poison 
annually by the American people. 

The use of meat and condiments stimu¬ 
lates the appetite for alcoholic beverages; 
they in turn react and create a desire for 
flesh food and pungent condiments. The 
appetite for alcohol seldom if ever de¬ 
velops in a perfectly nourished body. 


lO 


One of the most reprehensible crimes 
of the present day is the wholesale poi¬ 
soning of innocent people by the use of 
alcohol in the preparation of patent medi¬ 
cines. 

The people of this country spend every 
year over $230,000,000 for patent med¬ 
icines. Nearly every one of these nos¬ 
trums, in liquid form, contains from five 
to forty per cent, of alcohol. 

Millions of suffering people are per¬ 
suaded by artful advertising to purchase 
and swallow these life-destroying com¬ 
pounds. The alcohol they contain stimu¬ 
lates the victim and for a brief time he 
believes he is being benefitted; led on by 
hope, he continues the drug until the alka- 
loidal poison has augmented his ailment 
and reduced his vitality below the point of 
recuperation. A mind has been deluded 
and a body that might have been saved by 
natural eating and exercising, has been 
wrecked by a form of criminal commer¬ 
cialism that should be prohibited by 
Federal law. 


II 


Under ^ the Federal Pure Food Law 
manufacturers of patent medicines are 
compelled to print on their labels the per¬ 
centage of alcohol contained in their so- 
called medicines. Every person who is 
persuaded to try these nostrums should 
examine the label and avoid them if they 
contain alcohol. 

When the influence of alcohol has run 
its course, there is a reaction or stupor 
which calls for more of the same drug; 
indulgence cultivates the desire through 
both the bodily functions and the appe¬ 
tite; this blighting habit dethrones the 
reason and renders worthless the lives of 
millions of splendid people. 

Mercury 

The metal mercury or quicksilver is 
used very extensively as a medicine, 
chiefly in compounds of mercurial salts. 
All salts of mercury are extremely poi¬ 
sonous. Calomel (mercuric chlorid) is a 
standard allopathic medicine. Mercuric 
bichlorid or corrosive sublimate is very de¬ 
structive to protoplasm and is used as a 


12 


germicide or disinfectant. The poisonous 
action of mercurial salts is probably due 
to the combination of mercury with the 
protoplasm of the body cells. When mer¬ 
curial compounds are taken in poisonous 
doses, the antidote is the white of eggs, 
with which the mercury combines in the 
stomach, thus sparing the human proto¬ 
plasm. 

Purgatives and Cathartics 

The popular term ‘‘Salts’' includes sul¬ 
fate (Glauber’s salts) and magnesium 
sulfate (Epsom salts). These salts cause 
a large amount of watery mucus to be 
excreted from the mucous membrane of 
the intestines, the physiological purpose 
of which is to wash the offending sub¬ 
stances from the body, thus producing a 
so-called laxative effect. Were the large 
doses usually taken of these salts absorbed 
into the blood, death would ensue in a few 
hours. 

The number of products that are used 
for the purpose of relieving constipation 
is almost unlimited. Any poison which 


13 


reacts directly upon the mucous mem¬ 
brane of the alimentary canal has a laxa¬ 
tive effect. 

Laxative drugs do not act upon the 
body; the body acts upon the drug be- 
because it abhors a poison and, in throwing 
out the drug, the food residues of the di¬ 
gestive tract are also thrown out, regard¬ 
less of whether digestion is complete or 
not. The rapid loss of vitality while tak¬ 
ing physic is due to this fact. 

In this lesson we have omitted many 
drugs and compounds whose properties 
and uses would form interesting informa¬ 
tion. Our purpose is merely to give the 
student some authentic information re¬ 
garding the true properties of some 
standard table beverages and alcohols, to¬ 
gether with some standard drugs and 
medicines, and then to let him form his 
own conclusions regarding their value as 
food, or in curing disease. 

Copyright, 1914, by Eugene Christian 

Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserved 












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Little. 

Lessons in 
Corrective 
Eatind 

Svicfen.e GAristian. 



LESSON 

XVII 

SUPERACIDITY, FERMENTA- 
TION, GASTRIC CATARRH 
AND ULCER» INTESTINAL 
GAS AND AUTO-INTOXICATION 


~CAUM» AND RESULTS 



C orj rect lv aERim^Sc^cicfty.I^^ NcwVoik 
















LESSON XVII 










SUPERACIDITY, FERMENTATION, GASTRIC 

CATARRH AND ULCER, INTESTINAL GAS 

AND AUTO-INTOXICATION- 

CAUSES AND RESULTS 

Superacidity—^The Causes 

Superacidity is a true disease. Fer¬ 
mentation, gastric catarrh and ulcer, in¬ 
testinal gases, anemia and auto-intoxica¬ 
tion, nervousness and many other sympa¬ 
thetic ills, are merely results of this pri¬ 
mary cause (as shown in Lesson XVIII). 

Superacidity may be produced by any 
one or a combination of several of the fol¬ 
lowing causes: 

1. Overeating 

2. Acid fruits 

3. Combinations of food that are 
chemically inharmonious 

4. Tobacco 

5. Any one or all of these beverages: 
tea, coffee, liquor, wine, beer. The active 
principle in all these beverages (as well 


I 


as in tobacco), is chemically known as 
alkaloid; it is a virulent poison, as shown 
in Lesson XVI. 

We will examine each cause separately 
here: 


Over-eating 

Gastric juice is the principal digestive 
fluid. It is acidulous in character; hydro¬ 
chloric acid is its name in chemistry; we 
will so refer to it hereafter. 

A certain amount of hydrochloric acid 
is necessary to digestion. Its principal 
purpose is to dissolve or digest carbohy¬ 
drates ; it acts mildly upon all other classes 
of food. 

When we over-eat. Nature throws into 
the stomach an excess of hydrochloric acid 
in exact proportion to the excess of food 
consumed. This causes premature fer¬ 
mentation of the food, that is, fermenta¬ 
tion before dissolution. The food passing 
from the stomach thus supercharged with 
acid, sets up an acidulous or fermenting 
condition all along the intestinal tract. 

Hyperchlorhydria is the medical term 


meaning a chronic condition of super¬ 
acidity. 

The results of fermentation will be ex¬ 
amined later under this heading. 


Acid Fruits 

Owing to our conventional habits, 
which include many errors in eating, the 
stomach usually secretes more hydrochlo¬ 
ric acid than is necessary for digestion. 
Citrus fruits often become one of the sec¬ 
ondary causes of super acidity and fer¬ 
mentation, especially when eaten with 
meals, the citrus acid partaking of the 
chem,istry of h 5 ^drochloric acid. When 
citrus fruits are taken between meals, the 
residue of acid left in the stomach fre¬ 
quently sours and ferments the next meal, 
causing one to suspect that something 
eaten then has disagreed, while in fact it 
was the undigested fruit acid. 

Inharmonious Combinations 
of Food 

Inharmonious combinations of food 
create chemical disturbances and the in- 


harmonious portion is treated as foreign 
matter. For elimination of foreign mat¬ 
ter from the body Nature’s first step is 
fermentation. A very small amount of 
food may cause violent superacidity be¬ 
cause of its inharmonious chemical action. 

Stimulants, Narcotics and 
Sedative Drugs 

Nature’s method of combating poisons 
introduced into the stomach is to neutral¬ 
ize them with acid. Hydrochloric acid is 
Nature’s chief weapon for the destruction 
of germs and bacteria; with it she com¬ 
bats poisons and prepares food for diges¬ 
tion. In addition to its digestive function, 
hydrochloric acid stands as a sort of 
watchman at the vestibule of the circula¬ 
tion to guard against entrance into the 
blood of anything injurious to life. 

The universal use of stimulants and 
narcotics by all civilized people would in¬ 
dicate that the great majority were suf¬ 
fering from superacidity. In that portion 
of my professional work covering the past 
dozen years, I have very carefully esti¬ 
mated, from records of those whom I have 


4 


treated, that upwards of thirty different 
so-called diseases are the direct result of 
superacidity, caused, of course, by one or 
more of the errors in eating and drinking 
I have described. 

Stimulants, narcotics and sedative 
drugs produce chronic acidity of the 
stomach. No wonder a vast majority of 
people suffer from the various results of 
acid fermentation when we consider the 
quantity of citrus fruits eaten, the errors 
of over-eating and the many inharmonious 
combinations of food that compose our 
meals which are served, with no thought 
or understanding of the laws of chemistry. 

Results of Using Citrus Fruits in 
Northern Countries 

All citrus fruits grow in southern or 
semi-tropical countries; they constitute a 
valuable article of food as well as of medi¬ 
cine in those regions. In countries where 
citrus fruits are indigenous, people live 
largely in the open. They are thinly clad, 
the pores of the skin are kept open, 
affording opportunity for thorough elim¬ 
ination of all toxic substances and body 


5 


poisons. In these countries citrus fruits 
may be used in abundance and without 
harm. But this custom is not possible in 
northern countries except during the short 
midsummer term of hot weather. My long 
experience in treating stomach and intes¬ 
tinal troubles and endeavoring to ascertain 
their causes convinces me that the health 
of the northern peoples would be far bet¬ 
ter were the use of citrus fruits omitted 
entirely from their diet. 

Fermentation—The Causes 

Fermentation is the result of superacid¬ 
ity. Food taken in excess of bodily re¬ 
quirements is converted into gas by the 
process of fermentation—the first step to¬ 
ward decomposition. Hence it is seen that 
good food taken in excess may become 
poison and a menace to health. 

Results of Fermentation 

Fermentation produces a condition of 
irritation in the stomach and throughout 
the intestinal tract. The millions of infin¬ 
itesimal nerve fibers leading from the 
6 


stomach and intestines to the brain, carry 
the irritation to the seat of intelligence. 
Then come insomnia, nervous indigestion, 
mental depression, melancholia, and some¬ 
times insanity and suicide. Superacidity, 
which develops into hyperchlorhydria, is 
the primary cause of all these conditions. 

Most people give little heed to acidity 
and fermentation. They usually consult 
their physician, and he prescribes nux 
vomica, bicarbonate of soda or bismuth in 
some form. These drugs merely neutral¬ 
ize the acid; they do not remove causes. 
The victim continuing to repeat his dietary 
mistakes, the condition is reproduced every 
day until it finally becomes chronic. The 
stomach and intestines become highly in¬ 
flamed, and what was first simple irrita¬ 
tion, develops into catarrh; catarrh finally 
develops into ulcer, and incurable ulcer is 
called carcinoma or cancer. 

Hyperchlorhydria produces a highly 
nervous condition which often causes a 
man who is not mentally strong to become 
aggrieved and offended at trifles. He may 
fix his mind upon some deed or crime sug¬ 
gested by opportunity, and being unable 


7 


to dismiss the thought, and with the op¬ 
portunity recurring, he finally yields and 
a revolting crime is committed by one who 
is not a criminal, and who under normal 
conditions, would be a good and useful 
citizen. 

Hyperchlorhydria may affect another’s 
temperament differently. One may feel 
that, these niental storms and depressions 
are unmistakable signs of approaching in¬ 
sanity or may imagine that within a short 
time one will be avoided by one’s friends 
and forsaken by those one loves. Entirely 
ignorant of the cause, the sufferer makes 
no change in his diet, and the nervous and 
mental conditions grow worse and worse 
until from fear and dread of what he 
thinks the near future holds for him, he 
takes his own life. 

The harvest of suicides in the United 
States every year totals 125,000 and the 
number is constantly increasing. It is safe 
to say that a large percentage of these 
pitiful deeds are sequelae of stomach and 
intestinal conditions that could be easily 
overcome if the victims were properly in¬ 
structed in selecting, combining and bal- 


ancing their food so as to remove the 
causes of superacidity. 

Intestinal Gas 

Intestinal gas is the result of fermenta¬ 
tion just as fermentation is the result of 
superacidity. It is Nature’s process of 
neutralizing inharmonious food combina¬ 
tions by volatilizing the surplus food and 
casting it out of the body in the form of 
gas. 

Results of Intestinal Gas 

Blood enters the heart through the 
superior vena cava, flowing to the right 
lobe or auricle; thence it is pumped by 
the heart to the right ventricle; thence it 
is forced through the pulmonary artery 
to the lungs, where it is purified and 
charged with breathed-in oxygen. From 
the lungs the blood returns through the 
pulmonary veins to the left auricle of the 
heart; thence to the left ventricle. Hav¬ 
ing passed once through the purifying 
plant and twice through the distributing 


9 


station, it is now dispatched through the 
large systemic artery and distributed to 
every capillary and cell in the body. 

The gases generated by fermenting 
foods pass downward by way of the small 
intestines into and up the ascending colon, 
thence into the transverse colon. This 
portion of the colon becomes much dis¬ 
tended, sometimes three and four times its 
natural size, in case these gases are not 
freely expelled. This colonic distension 
retards both heart and lung action. The 
inflow and outflow of blood to and from 
the heart and lungs are so seriously inter¬ 
fered with that most physicians diagnose 
the symptoms as valvular heart trouble. 
So common has this condition become that 
many physicians are now making a spe¬ 
cialty of the treatment of valvular heart 
trouble, irregular heart action, mitral re¬ 
gurgitation, and the different heart ex¬ 
pressions or symptoms. 

Of the many thousand cases of stomach 
and intestinal fermentation that have 
come under my care, a majority has been 
afflicted with irregular heart action, yet 
when superacidity and consequent fermen- 


10 


tation were overcome, in practically every 
case all heart trouble immediately disap¬ 
peared. 

The earlier symptoms of this condition 
are: a sense of swaying, dizziness, spots 
before the eyes and vertigo. The trouble 
expresses itself in two ways; 

1. The heart pulsations become very 
weak and faint, due to pressure of the 
distended colon, which sometimes almost 
shuts off the blood supply from the heart, 
causing it now and then to ‘‘miss a beat.” 

2. Labored, rapid heart action, called 
palpitation. This condition follows the 
sudden release of congested blood re¬ 
ferred to in preceding paragraph. When 
the blood is suddenly released it spurts 
into the heart and if this organ is unable 
to dispose of the surplus, there is 
arterial overflow, the victim loses con¬ 
sciousness, collapses or perhaps expires. 
The usual verdict given by physicians in 
such cases is “heart failure.” With this 
verdict the writer fully agrees; he knows 
of no way to die save through heart fail¬ 
ure. The purpose of this lesson, however, 
is to ascertain why the heart fails and, if 


II 


possible, to give the true reasons and 
remedy. 

Stomach Irritation 

When the stomach secretes an excess of 
acid, the food is digested or expelled 
from the stomach too rapidly. A residue 
of clear hydrochloric acid is left behind. 
The retention of this acid in the stomach 
from time to time sets up irritation and 
develops catarrh. Chronic catarrh be¬ 
comes gastric ulcer, and as hitherto stated, 
chronic gastric ulcer is called stomach car¬ 
cinoma or cancer. 

Auto-Intoxication 

The symptoms of auto-intoxication are 
mental and physical sluggishness, lassi¬ 
tude and anemia. This condition is caused 
by fermentation in the stomach and ali¬ 
mentary tract. It is erroneously called 
auto-intoxication because the food under¬ 
goes vinous fermentation, converting a 
portion of the carbohydrates into alcohol. 
Alcoholic poison is only one—and one of 
the least—of the toxic substances pro¬ 
duced by the fermenting process. 

'Copyright, 1914, by Eugene Christian-Revised Edition Copy¬ 
right, 1916, by Eugene Christian-Entered at Stationer’s Hall, 

London, August, 1916 —All Rights Reserved 
















Uorary of Coc^-es^ 



Lessons in 
Corrective 
Eating 

Sujeite ^Kristian 


LESSON 

XVIII 

SUPERACIDITY, FERMENTA- 
TION, GASTRIC CATARRH 
AND ULCER, INTESTINAL 
GAS AND AUTO-INTOXICATION 
-THE REMEDY-SAMPLE MENUS 



CorrectiveEatmgSocsetjrJs^ NcwYkiIe 







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LESSON XVIII 


A^ 





SUPERACIDITY, FERMENTATION, GASTRIC 
CATARRH AND ULCER, INTESTINAL GAS AND 
AUTO-INTOXICATION-THE REMEDY 


The Remedy 


All the diseases named in Lesson XVII 
are the result of superacidity, the pri¬ 
mary cause of which is an excess of hydro¬ 
chloric acid in the stomach. These dis¬ 
eases are in reality merely symptoms of 
the first cause. In standard medical 
works, however, they are listed as sepa¬ 
rate diseases, for each of which some drug 
remedy is prescribed; but not one of them 
suggests going back to or removing the 
original causes. I will endeavor in this 
lesson to explain the remedy for super¬ 
acidity and its train of ills. 

The victim of hyperchlorhydria (chron¬ 
ic acid stomach) should begin treatment 
by removing causes, omitting the use of 
tea, coffee, acid fruits, white bread and the 
heavier cereal breakfast foods, pastries, 
condiments of all kinds, especially pickles 


I 


and everything preserved in vinegar. He 
should also totally abstain from wine, 
liquors, beers and tobacco. As much time 
as possible should be spent in the open 
air; perfect oxidation in the lungs is one 
of the principal means of eliminating 
body poisons. 

When one’s digestion is good, more 
food may be, and frequently is, taken into 
the circulation than can be appropriated 
or used by the body. This excess is acted 
upon by uric acid very much as the excess 
in the stomach is acted upon by hydro¬ 
chloric acid, and carbon dioxid and carbon 
monoxid poisons are passed into the cir¬ 
culation and carried to the lungs to be 
oxidized or burned. Thus the manual 
laborer or anyone undergoing violent 
physical activity, such as playing golf or 
mountain climbing, can often rid the body 
of poisons, make use of the excess of food 
and remain healthy even while violating 
the ordinary laws of nutrition. 

Nature does not contemplate exactness. 
She has made many provisions for our 
mistakes. If we over-eat, she has provided 


a means by which the surplus can be con¬ 
sumed or eliminated; but if we commit the 
combined errors of over-eating and drink¬ 
ing stimulants, and at the same time neg¬ 
lecting the duty of taking a reasonable 
amount of exercise, the penalty is acid fer¬ 
mentation. However, if your digestion is 
so good that you escape fermentation, and 
the excess of food passes into your circu¬ 
lation, then you will become fat, logy, in¬ 
active and ultimately diseased. Of the 
two conditions, the first is preferable, as 
it is easy of control through scientific 
eating. 


3 


Seven Days Corrective Menus for 
Fall and Winter 


First Day 

On rising, drink a glass of cool water, 
then devote from five to ten minutes to 
deep-breathing exercises before an open 
window or in a thoroughly ventilated 
room. These exercises should consist of 
bending the body back and forth and from 
side to side, tensing the muscles and going 
through such other movements as will in¬ 
crease the size and capacity of the lungs. 
I suggest the following exercises: 

Rest the hands on the rim of a bathtub 
or on two chairs placed about two feet 
apart. Lower the body until the chest 
touches the knee; rise and repeat the 
movement rapidly as if running, bringing 
the chest down to first one knee and then 
the other. Repeat this 30 to 50 times or 
until moderately tired. Exercise up to the 
point of ordinary fatigue is constructive, 
beyond this it is destructive. 

Fill the lungs to their utmost capacity 
and hold the breath for a moment or two 


4 



while executing one or more of these move¬ 
ments. 

BREAKFAST 

A heaping tablespoonful of clean wheat 

bran cooked a few minutes and served 

with rich milk or thin cream 

Two bran gems* or plain wheat boiled 

Three or four egg whites very lightly 

poached 

LUNCHEON 

Baked potato 

Onions or string beans cooked preferably 
in casserole dish 
A teaspoonful of wheat bran 
DINNER 

Celery, lettuce or young carrots 
Nuts or nut-butter 
Choice of turnips, carrots or parsnips 
A baked potato or plain wheat boiled 
A teaspoonful of bran 

The bran may be taken uncooked with 
a spoonful or two of thin cream or rich 
milk; or, it may be cooked as an ordinary 
cereal and served with either butter or 
cream. 

*Bran gems should be made without molasses or other sweet¬ 
ening. 


5 


Just before retiring, take three to five 
minutes’ exercise similar to that taken in 
the morning. 

Second Day 

Same as the first adding a bit of fish or 
fowl to either the noon or evening meal. 
The quantity of food can be slightly in¬ 
creased if abnormally hungry. Acute hun¬ 
ger, however, must be expected during the 
first few days or until an adjustment can 
be brought about between the new diet and 
the appetite. Masticate your food very 
thoroughly and take special care not to 
over-eat. 

Third Day 

Same as the second, securing variety by 
changing the fresh vegetables according 
to taste; choose from the following list: 
Carrots 
Turnips 
Parsnips 
Cauliflower 
Squash 
Onions 
Cabbage 
Celery 


6 


Fourth Day 

BREAKFAST 

One egg whipped or coddled 

One extremely ripe banana peeled and 
baked in a hot oven until slightly brown— 
serve with thin cream or a little butter 
A tablespoonful or two of wheat bran 
Baked potato with butter 

LUNCHEON 

Corn bread or a bran gem 
Butter or nuts 
A glass of sour milk 

DINNER 

Celery with nuts 

Choice of onions, carrots, turnips or pars¬ 
nips cooked in casserole dish 
One or two whole-wheat gems or a baked 
potato 

Teaspoonful of bran 

Just before retiring, take exercises sug¬ 
gested for the first day. 

From one to two glasses of water 
should be taken with each meal; about 
two glasses between meals. 


7 


Fifth Day 


Same as the fourth, slightly increasing 
the quantity of food if very hungry. 

Sixth Day 

Same as the fifth. 

Should there be a marked improvement 
in the symptoms of acidity and fermenta¬ 
tion, the diet prescribed for the first seven 
days may be continued through another 
week. Should there be undue hunger, a 
bit of chicken (white meat) or tender fish 
may be added to either the noon or the 
evening meal given for the fourth day. 

Hunger is not a safe guide in cases 
of superadicity. There is always more or 
less irritation in the stomach. Under such 
conditions the appetite is abnormal, due 
to the irritated mucous surfaces of the 
stomach. 

After the seventh day'the diet may be 
alternated between the menus given for 
the beginning and close of the week. This 


8 


alternating process may be continued 
from ten to fifteen days, or indefinitely, 
if the patient is careful to balance his ra¬ 
tions and not to over-eat. 

Menus for Spring and Summer 

Observe the rules in regard to drinking 
water, exercising and deep breathing 
given in the fall and winter menus. 

BREAKFAST 1 

A pint of junket or fresh clabbered milk 
into which there may be sprinkled a very 
little sugar 

Whole wheat bread or bran gems, nuts or 
nut-butter 

BREAKFAST 2 

Bran gems or corn muffins with butter 
One egg or a fish cake 

LUNCHEON 1 

Peas or asparagus cooked en casserole 
Baked potato or spaghetti 


9 


LUNCHEON 2 


Tender corn or new potatoes 
Fish or chicken 

DINNER 1 

String beans, new peas, carrots, parsnips 
—any two of these 
Corn or new potatoes 
Omelet, rare 

DINNER 2 

Vegetable soup (optional) 

Peas, beans, oyster plant or carrots 
Squash or egg-plant 
Scallops or fish 
Corn or potatoes 

The following articles may be drawn 
upon to supply requisite changes: 

Lettuce, celery, water-cress, parsley, 
onions, carrots, beets, turnips, cauliflower, 
brussels-sprouts, squash, stewed pumpkin. 

The two articles last named should be 
used sparingly; they have an inclination to 


10 


ferment when taken even slightly in ex¬ 
cess of the amount that can be readily di¬ 
gested. 

All fresh vegetables of the suoculent or 
leafy variety may be used sparingly. 

The patient should limit himself to a 
few articles while dieting for superacidity. 

In planning these menus, I have limited 
the articles composing them to the tallest 
number possible without depriving the 
body of any of the requisite elements of 
nourishment. 

Vegetables of every kind should be 
cooked en casserole, or in a fireless cooker 
(i. e.y in their own juice), and the juice 
should be eaten. The mineral salts are dis¬ 
solved in the process of cooking; if boiled 
in the ordinary way and the water poured 
off, these valuable mineral salts are lost. 

The most stubborn cases of chronic 
acid fermentation, superacidity, gastric 
catarrh, etc., can be overcome if the 
patient will carefully study the causes as 
outlined in Lesson XVII and apply the 
remedy offered here. Special care must 


II 


be taken to abstain from eating more than 
can be digested and assimilated. 

Foods are not curative in the sense we 
have been educated to regard “curing”; 
they cure by removing causes. This, after 
all, is the only logical and permanent 
principle in curing. Remove the cause of 
disease and nature begins at once her work 
of construction in obedience to the univer¬ 
sal laws of animal evolution. 

Subacidity 

Subacidity is the reverse of Superacid¬ 
ity. It is the lack of, or insufficient quan¬ 
tity of hydrochloric acid in the stomach. 
The symptoms are usually a brown coat¬ 
ing on the tongue in the morning and an 
offensive breath. 

The results of chronic subacidity are 
usually loss of weight and general enemia. 

The Remedy 

The treatment of subacidity should al¬ 
ways begin with limiting the diet below 
the normal requirements of the body, so 


12 


as to set up a keen natural hungeiv This 
is nearly always followed by normal se¬ 
cretion of gastric juice (hydrochloric 
acid). 

In Cases of Subacidity 

Foods to Eat Foods to Omit 

Sour milk Cereals 


Tender fish 
Fresh vegetables 
Potatoes 
Sautern wines 


Coffee 
Tea 
Flesh 
Sweets 
White bread 


(sparingly) 


Succulent plants 
Tomatoes 
Berries 
Whole grains 

In chronic cases, acid fruit with meals may 
be taken. 

Where milk is suggested, I would rec¬ 
ommend sour milk made with the Bul¬ 
garian ferment (Baccillus Bulgaricus). 


Copyright, 1914, by Eugene Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer's Hall, London^ August, 1916 
All Rights Reserved 









































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Little 

Lessons in 
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Smcfejne GAristuin 


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LESSON 

XIX 

'' WHAT TO EAT AND WHAT TO 

OMIT FOR ALL STOMACH AND 
INTESTINAL DISEASES— 
j A READY REFERENCE LESSON 


-SAMPLE MENUS 



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LESSON XIX 



STOMACH AND INTESTINAL DISEASES— 
THEIR CURE—WHAT TO EAT—WHAT 
TO AVOID-READY REFERENCE TABLES 

Every article of food possesses a defi¬ 
nite or dominant chemistry; when not 
mixed with other foods, it will unerringly 
produce in the body a certain and definite 
result; therefore scientific eating can only 
be practiced through simplicity. 


The most learned food specialist could 
not correctly diagnose a case caused by 
the usual complicated dinner, composed 
of a dozen or more things. True food 
science, therefore, suggests the Mono Diet 
system, L e., eating a single article at a 
given meal. While it is not necessary to 
push dietetic reform to this extent, the best 
results are secured from meals confined 
to three or four articles, selecting one each 
from the proteid, carbohydrate, fat, and 
fresh vegetable group. 


Here follows a list of foods containing 
all the elements of nutrition necessary to 
sustain human life anywhere except the 
frigid zone; these foods are separated into 
their several classifications: 

Foods I Recommend 

Carbohydrates (Starch and Sugar) 

Wheat Corn 

Rye Rice 

Oats Barley 

(unmilled, taken in flaked form or cooked 
whole until thoroughly done) 

Whole-wheat bread Graham bread 


Bran-meal gems 

Wheat 

Bran 

Tapioca 

Chestnuts 

Bananas 

Proteids 

Milk 

Wheat gluten 

Junket 

Pine nuts 

Cheese 

Buttermilk 

Fish 

Clabbered milk 

Fowl 

Gelatin 

(white meat) 

Peanuts 


As the following articles are rich in 
both proteids and carbohydrates I have 
grouped them separately: 


Dried beans 
Lentils 


Dried peas 
Wheat 

Fats 


Butter 

Cream 

Cotton-seed oil 
Peanuts 


Peanut oil 
Nuts 
Olive oil 
Chocolate 


Sweets 

These articles contain no starch what¬ 
ever, yet they are richer in true carbohy- 
dtates than the grains and bread products: 

Honey Cane sugar 

Maple sugar Maple syrup 

Ice cream Dates 

Figs Raisins 

Prunes Currants 


3 


Vegetables Rich in Mineral Salts 


Asparagus 

Artichokes 

String beans 

Green peas 

Beets 

Cabbage 

Carrots 

Cauliflower 

Brussels sprouts Green corn 

Onions 

Parsnips 

Potatoes 

Egg plant 

Okra 

Turnips 

Kohlrabi 

Oyster plant 

The following articles are on the border 
line between fruits and vegetables, hence 

I place them i 

in a class by themselves; 

Squash 

Pumpkin 

Cantaloupe 

Muskmelon 

Watermelon 

Tomatoes 

Salad or 

Succulent Vegetables 

Celery 

Endive 

Lettuce 

Dandelion 

Romaine 

Spinach 

Parsley 

Watercress 

Beet tops 

Turnip tops 

Chickory 

Kale 


Cabbage 


4 


Sub-acid Fruits 


Apples 

Sweet oranges 

Persimmons 

Peaches 

Raspberries 

Blackberries 


Grapes 

Pears 

Plums 

Sweet cherries 
Blueberries 


Acid Fruits 

Grape fruit 
Sour oranges 
Lemons 
Pineapples 
Cranberries 
Apricots 

Things That Could Be Omitted With 
Benefit to The Health 


Sour cherries 
Sour apples 
Limes 

Strawberries 

Rhubarb 


Beef Canned meat 

Pork and all bloody White bread 
meats Cakes 

Shell fish Confections 

Preserved and Jellies 

Fried foods Carbonated water 


5 


Mutton 

Veal 

Dried and smoked 
meats 

Pickled meats 
Pickles 


Tea 

Tobacco 

Beers 


Pies 

Preserves 
Pastries 
Sweet chocolate 
Soda fountain 
beverages 


Coffee 

Liquors 

Wines 


and all other alcoholic stimulants. Also 
all laxative and cathartic medicine. 


Nearly all meals and the various dishes 
that compose them are prepared and se¬ 
lected for the purpose of appealing to the 
taste. If this idea was followed to its 
logical conclusion, we would eat each ar¬ 
ticle of food alone—unmixed, uncombined 
with anything else. A meal might be 
composed of three or four different ar¬ 
ticles, but we could cultivate natural taste 
to a much higher degree by eating one 
article at a time; in this way we would 
6 


gain the true reward of taste; taste is Na¬ 
ture’s sentinel standing at the vestibule of 
the stomach, always alert to see that noth¬ 
ing harmful or detrimental to life enters 
there. When two or more articles of food 
are combined—eaten together—the true 
taste of each is lost in the chemical mix¬ 
ture. Thus we are deprived not alone of 
the best flavor of each, but of Nature’s 
guidance in the proper selection of body¬ 
building materials. Instead of a dish 
being composed of two or three simple ar¬ 
ticles, we often find “modest meals” com¬ 
prising eight or a dozen articles—indeed, 
single dishes are often composed of a 
dozen different and differing ingredients, 
many strongly antagonistic to one an¬ 
other. Prepared as these dishes are, by 
chefs ignorant of the rudiments of*food 
chemistry, and whose only object is to 
“get up something that tastes good,” via 
the spice route, we cease to wonder why 
90% of all the ills that man is heir to have 
their origin in the stomach. 

The following menus are given as sug¬ 
gestions to guide those suffering from 


7 


weak digestion, loss of appetite, anemia 
and other impaired conditions of the di¬ 
gestive, assimilative and eliminative func¬ 
tions : 

BREAKFAST 

Grapes or soaked prunes 

Figs, with nuts, nut-butter or cream 

Bananas, very ripe 

One whipped egg 

A glass of Bulgarian sour milk 

LUNCHEON 1 LUNCHEON 2 

Poached egg Two glasses of sour 

Baked potato milk 

A few dates and 
nuts 


DINNER 

The same as breakfast, adding: 
Lettuce Young carrots 

Celery Young turnips 

Romaine Ripe olives 

Endive Cheese 

Slaw Smoked fish 

Any selection of these that appeals to 
the taste. 


8 


From one and a half to two glasses of 
water should be drunk during each meal. 

Mastication should be very thorough. 
If there is the slightest congestion (con¬ 
stipation) of the bowels, take from one to 
two heaping teaspoonfuls of coarse, clean, 
wheat bran with each meal. 

Deep-breathing exercises should be 
taken each night and morning for ten or 
fifteen minutes. 

Acid fruit may be taken between meals. 
In this way it acts as an aid in the diges¬ 
tion of other foods and is often beneficial. 

A liberal amount of water should be 
drunk during meals. Water is the uni¬ 
versal solvent. It helps to prevent super¬ 
acidity, fermentation and intestinal gas, 
and aids digestion, assimilation and elim¬ 
ination. 


Salt (Sodium Chloride) 

Salt is the most prolific element in Na¬ 
ture. It is present in small quantities in 
every healthy body. 


All whole grains and vegetables, espe¬ 
cially of the green or succulent variety, 
are rich in mineral salts. When the diet 
is balanced so as to contain the requisite 
quantity of these articles the use of ordi¬ 
nary table salt could be dispensed with to 
advantage, but the conventional diet of 
meat and bread calls for additional salt. 
Hence civilized man from long use has 
inured his system to the use of salt, and 
science fails to reveal any great harm 
from its moderate use. 

As people grow older the tendency 
should be to gradually reduce the con¬ 
sumption of salt, just as they should grad¬ 
ually reduce the consumption of flesh food 
and cereals. 


10 





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Little. 
Lessons in 
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LESSON 

XX 

INTESTINAL CONGESTION 
(CONSTIPATION), ITS CAUSE 
AND CURE- 

‘ WITH SAMPLE MENUS 
FOR FOUR SEASONS 
OF THE YEAR-DIARRHEA 


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LESSON XX 










INTESTINAL CONGESTION (CONSTIPATION) 

—ITS CAUSE AND CURE-WITH SAMPLE 

MENUS FOR FOUR SEASONS OF THE 
YEAR—^DIARRHEA 

The Causes 

The congestion of food matter in the 
intestinal tract is the logical result of 
man’s so-called civilized habits; it is re¬ 
sponsible for a great many physical dis¬ 
orders. 

All cases of bowel congestion—there¬ 
after called constipation—are traceable to 
one or more of the following causes: 

1. Over-eating of all foods 

2. Over-eating of starchy foods, espe¬ 
cially white bread and cereal products 

3. Over-eating of sweets 

4. Stomach fermentation 

5. The use of tea, coffee, tobacco, 
liquors, wines and stimulants 

6. The use of so-called laxative drugs 


I 


7. Sedentary occupation (lack of ex¬ 
ercise) 

8 The wrong use of milk and milk 
products 

9. A too-refined diet, containing not 
enough cellulose or roughness 

Over-eating 

A normal person cannot without con¬ 
siderable discomfort eat more than his 
stomach can digest nor more than his body 
needs, but stimulants are frequently taken 
with meals to sharpen the appetite. Stimu¬ 
lants by acting as an irritant* bring an ex¬ 
cess of blood to the mucous surface of the 
stomach. This creates abnormal appetite; 
to satisfy appetite one over-eats. Stimu¬ 
lants create appetite and appetite is often 
mistaken for hunger. 


White Bread and Cereals 

The over-use of white bread and cereals 
causes fermentation; fermentation pro¬ 
duces irritation; irritation begets appetite. 
Thus white bread and heavy, starchy 


breakfast foods like oatmeal and corn 
hominy, cause appetite, or false hunger, 
by inducing fermentation. 


Sweets 

The desire for and over-use of sweets is 
a most prolific cause of stomach and intes¬ 
tinal trouble, especially among the young. 
Thousands of young girls, healthy and 
happy on entering boarding school and 
college, leave these institutions as physical 
wrecks because of the expensive confec¬ 
tions showered on them by admiring but 
misguided friends. 

Sweets taken in excess between meals, 
especially just before retiring, cause se¬ 
vere stomach and alimentary irritation. 
The blood, surcharged with sweets, stores 
away the excess in the liver. This is a very 
common cause of hypertrophy (enlarge¬ 
ment) of this much abused organ. 

The excessive eating of sweets produces 


3 


first, acute stomach irritation; this soon 
becomes chronic irritation; chronic irrita¬ 
tion creates catarrh; chronic catarrh be¬ 
comes ulcer; incurable ulcer is just plain 
stomach carcinoma (cancer). All foods 
or beverages that irritate the stomach, if 
long indulged in, will produce some form 
of this trouble, but the over-consumption 
of sweets is one of the most common 
causes. 

The function of the liver is to store up 
blood-sugar and return it to the body in 
the form of glycogen when needed. Over¬ 
burden the liver by the constant use of 
sweets and it soon becomes clogged, torpid 
and inactive. This is one of the primary 
causes of constipation. 

Fermentation 

Fermentation sometimes causes violent 
diarrhea; more usually it results in chronic 
constipation. Fermentation is caused by 
the supersecretion of hydrochloric acid in 
the stomach. This excess of acid causes 
the food to digest and pass from the 


4 


stomach too rapidly, congesting in the 
upper intestines and producing constipa¬ 
tion. The congested foods, being super¬ 
charged with acid, neutralize the action of 
the bile and other secretions that aid the 
peristaltic movements of the intestines. 
The acid acts as an astringent in the intes¬ 
tines which is another potent cause of con¬ 
stipation. 


Stimulants 

The use of tea, coffee and other stimu¬ 
lants previously named causes constipa¬ 
tion by increasing the acid secretion of the 
stomach and decreasing the activity of the 
liver. (See Lesson XV for the relation 
between stimulants and flesh diet, and 
Lesson XVII and XVIII for the results 
of superacidity.) 


Laxative Drugs 

Laxative drugs do not act upon the 
bowels; the bowels act upon the drugs— 


5 


because they are an offense to Nature. All 
laxative drugs contain some poisonous ele¬ 
ment; to combat this poison and prevent 
its passage into the circulation, Nature 
flushes the intestinal tract with all the 
body fluids she can spare from the blood, 
in order to neutralize this poison. The 
presence of these fluids produces an over¬ 
activity of the bowels, which is Nature’s 
way of casting out the offensive drug. The 
habitual use — or misuse —of laxative 
drugs deprives the body of its natural 
moisture and the reaction often causes 
chronic constipation. 


Milk 


Whether milk prbduces a laxative or 
constipating effect depends entirely upon 
the way in which it is used. A small quan¬ 
tity of milk (from one to two glasses), 
taken with an ordinary meal, or alone, is 
very apt to produce congestion in the in¬ 
testinal tract, while a large quantity (from 
6 


three to four glasses) drunk with a meal 
or alone, will usually act as a laxative. 


Diet Too Much Refiined 

Intestinal peristalsis, that never-ceasing 
muscular motion which forces food matter 
along through the intestinal tract, is stim¬ 
ulated by “roughness,” which is called cel¬ 
lulose. Cellulose is any coarse fiber, such 
as wheat bran or the fibrous parts of 
plants. 

Modern milling methods take all the 
cellulose or “roughness” out of grain, leav¬ 
ing nothing but a white starchy mass. 
Modern cookery takes all the peelings off 
fruit and vegetables and they are so re¬ 
fined that they fail to stimulate natural 
bowel action. 

Meat, milk and dairy products, which 
form a large proportion of the civilized 
diet contain no cellulose, therefore the 
modern diet is almost wholly devoid of 


7 


“roughness.’’ This is one of the funda¬ 
mental errors of civilized man’s eating 
habits. 

If the bowels are forced to act without 
“roughness,” a large amount of fecal mat¬ 
ter is apt to collect in the various intestinal 
turns and folds, where it undergoes de¬ 
composition and finally produces sup¬ 
puration. This happens very frequently 
in the ascending colon, causing an inflam¬ 
mation of that organ which is mistaken for 
and called appendicitis. In the great ma¬ 
jority of cases the appendix is not the of¬ 
fending organ. It is merely attached to 
the inflamed colon and suffers through be¬ 
ing in bad company. (See Lesson XXI, 
Appendicitis, Its Cause and Cure). 

The following menu, as a general rule, 
will cause constipation: 

BREAKFAST 

Acid fruit 

Oatmeal, with cream or milk 
White bread or toast 
Eggs 
Coffee 


8 


Note: The fruit acid tends to ferment 
the cream and the starch in the cereal; the 
coffee, conta,ining an alkaloidal poison, 
causes an excess of hydrochloric acid, 
which further aids in the process of fer¬ 
mentation. 

LUNCHEON 

Meat 

Potato 

White bread 

Tea, coffee, tobacco 

DINNER 

Meat 
Potato 
White bread 

Tea, coffee, tobacco, wine or liquors 


The Remedy 

1. Limit the quantity of food to the 
demands of hunger (below the appetite). 

2. Omit white flour bread, oatmeal 
and all cereals from which the bran has 
been removed. 


9 


3. . Omit sweets, pastries, desserts, con¬ 
fections, soda fountain beverages of all 
kinds. 

4. Omit tea, coffee, tobacco, liquors, 
wines, beer and all stimulants and nar¬ 
cotics. 

5. Omit laxative drugs of all kinds, 
and take two tablespoonfuls of clean 
wheat bran night and morning. 

6. Take an abundance of physical ex¬ 
ercise and deep breathing in the open air, 
especially on rising and on retiring. 

7. Never take a small quantity of milk 
—^not less than three glasses or two-thirds 
of a quart—always with some coarse ce¬ 
real like whole wheat or wheat bran. 

8. Do not refine the diet too much. 
Eat coarse food, especially whole grains, 
the skin of fruit and an abundance of 
green vegetables. Eat liberally of grapes 
in season, swallowing the skins, seeds and 
pulp. Do not masticate the seeds. 

9. Drink copiously of water with 
meals. 


10 


The following menus are composed of 
articles, some of which can be procured at 
any time of the year; all have a tendency 
to remove the causes of constipation: 

BREAKFAST 

Two tablespoonfuls of coarse wheat-bran 
cooked, served as a cereal with thin cream 
One coddled egg 
Whole wheat or bran meal gem 

Note; If milk is taken, the egg should 
be omitted and the entire meal should con¬ 
sist of the wheat-bran gem and two or 
three glasses of milk. 

LUNCHEON 

One vegetable—choice of boiled onions, 
carrots, parsnips, string beans, peas, cab¬ 
bage or cauliflower, preferably cooked en 
casserole. 

Baked potatoes—eat skins and all 
Sour milk 

DINNER 

Vegetable soup (optional) 

Celery 

Carrots, parsnips, turnips, beets, cabbage. 


green corn, string beans, peas, squash, 
dandelion or kale—any two or three of 
these 

A baked potato or bit of whole wheat 
bread 

Nuts and figs 
Sour milk 

Cantaloupe and melon may be taken 
with meals in season, but no fruit should be 
eaten with meals. Grapes, peaches, plums 
and cherries and the semi-acid fruits may 
be taken between meals, on rising and on 
retiring. Acid fruit is not a food in the 
true sense. It is a solvent or digester of 
other foods. 

The student should bear in mind that 
there is a striking difference between ap¬ 
petite and hunger, which is an important 
factor in judging quantity. Appetite is 
an artificial or cultivated sense. It is 
taste perverted. We cultivate appetite 
for things that the taste at first rejects. 
The desire for tea, coffee, liquors, cocain, 
morphine, opium, tobacco, is appetite. The 
empty and “all gone feeling” in the stom- 


12 


ach, as it is sometimes described, is appe¬ 
tite—not hunger. Appetite is a tyrant 
which demands that bad habits be con¬ 
tinued and repeated, while hunger is Na¬ 
ture’s call for food. Appetite is not satis¬ 
fied until an amount is taken far in excess 
of physical needs; hunger demands only 
that which the body needs; when the 
requisite quantity is taken hunger signals 
enough. 

Observance of and adherence to these 
general rules, limiting food-quantity be¬ 
low normal hunger temporarily until the 
primary cause of fermentation and hyper¬ 
acidity can be overcome, will remove the 
cause of constipation, and the function of 
eliminating waste will become regular and 
permanent. 


Diarrhea 

Diarrhea is the result of one or perhaps 
several of the following causes: 

Over-eating 
Irritating condiments 
Laxative drugs 
Acid fruits 


13 


An excess of sweets 
Alkaloidal poisoning from the use of 
tea, coffee, liquor, tobacco or drugs 

In ordinary cases of diarrhea the causes 
can be removed while one is pursuing the 
usual vocation, but in severe cases, ordi¬ 
nary labor or activity should be avoided 
and the body should be kept for a time in 
a reclining position. 

In cases of diarrhea one should 
Omit Eat 

Acid fruits Peas 

Green salads Beans 

Coarse foods, such Chestnuts 
as cabbage, celery, Rice 
turnips, spinach Corn hominy 
Alcoholic stimulants Cheese 
Condiments Fresh milk 

Sweets Chocolate 

Pickles White bread toast 

All things preserved Crackers, zweiback 
in vinegar Potatoes, sweet 

Bloody meats Potatoes, white 

Chicken 
Turkey 
Fish 


14 


Copyright, 1914, by Eugene Christian > 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserve® 





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Lessons in 
Corrective 

Eatind 

Su^ejcte Christian 


LESSON 

XXI 

APPENDICITIS, ITS CAUSE 
AND THE REMEDY- 









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LESSON XXI 

APPENDICITIS—CAUSE—EEMEDY— 
SAMPLE MENUS 

The limited knowledge possessed by 
people in general of the diseases caused by 
wrong eating makes them accept very 
readily almost anything told them regard¬ 
ing diseases of the stomach and digestive 
organs. 

If one would regard the body as an or¬ 
dinary machine and apply some of the 
common-sense principles of the mechanic 
to one’s ills, much suffering and much 
money would be saved. 

Appendicitis is essentially a disease of 
the digestive organs. If the causes of ap¬ 
pendicitis were better known, the remedy 
in many cases would suggest itself. If the 
diet were selected, combined and propor¬ 
tioned according to the actual needs of the 
individual and the law of motion or ex¬ 
ercise were fairly well observed, inflamma- 


tion of the ascending colon (appendicitis) 
would be unknown. 

My practice as a food scientist for many 
years has brou^t me into direct contact 
with hundreds of cases of so-called appen¬ 
dicitis. In every case the causes were ob¬ 
vious. In nearly every case where the 
patient observed the natural laws of eat¬ 
ing and drinking, the symptoms of “ap- 
pendicitfe” ^adually disappeared. 

Inasmuch as surgical operations for ap¬ 
pendicitis are so often urged by perhaps 
well-meaning physicians, and are fraught 
with so much danger to human life, I shall 
devote this lesson wholly to this subject, 
giving the results of my clinical experience 
in dealing with and treating this disease. 


The Causes 

There are three large colons in the in¬ 
testinal tract—called ASCENDING, 
TRANSVERSE and DESCENDING. 
The descending colon is located on the 


left side. The ascending colon connects 
with the small intestines and is located on 
the right side. The transverse colon, con¬ 
necting the ascending and descending 
colons, passes from right to left upon a 
line opposite the naval; the three colons 
form a sort of inverted lettel* U. 

To the lower part of the ascending colon 
is attached the vermiform appendix. Au¬ 
thorities are much divided on the purpose 
or office of this organ. Many claim it is a 
relic of anthropoidal man; others contend 
it is a useful and important part of the 
anatomy. In the opinion of the writer it 
secretes a valuable digestive fluid, there¬ 
fore performs a most useful function of 
both digestion and alimentation. 

In the ascending colon is the only point 
in the thirty-six feet of intestinal tubing 
where the fecal matter must rise against 
the law of gravity, therefore if there be 
congestion anywhere in the intestinal 
tract, it is most likely to occur in this 
colon. The heaviest draft upon the peri¬ 
staltic muscles of the intestines occurs at 


3 


this point. The bowels may be seemingly 
functioning normally, yet large quantities 
of waste matter must be conveyed through 
the colon, first upward, then across on a 
level and then downward. Often some of 
this waste matter lodges in the numerous 
small folds of the colon. After a time de¬ 
composition follows, causing acute infiam- 
mation. The vermiform appendix being 
attached to this infiamed colon’ also be¬ 
comes infiamed. In other words, this in¬ 
offensive and useful little organ suffers 
the penalty of being in bad company, for 
appendicitis, so-called, is merely inflam¬ 
mation of the ascending colon. Hence the 
old fashioned diagnosis of “bowel inflam¬ 
mation,” before appendicitis became pop¬ 
ular (and profitable), was in reality cor¬ 
rect. 

Knowing the causes and physiology of 
appendicitis, the remedy becomes very 
simple. 

The symptoms of appendicitis—^bowel 
inflammation—are usually pain—at times 
sharp but generally dull—in the lower ab¬ 
domen on the right side. 


4 


The Remedy (in Mild Cases) 


If the pain is dull and intermittent, the 
patient should cease work, especially vo¬ 
cations which necessitate being on foot, 
and spend at least twenty-four hours— 
most of the time—in a sitting or reclining 
position. Such articles as meat, cereals 
and cereal products, sweets, tea, coffee, co¬ 
coa and stimulating beverages should be 
omitted. 

The patient should take a high enema— 
knee-and-chest position — of lukewarm 
water, thus removing from all the colons 
as much of the fecal matter as possible. 
Take two or three tablespoonfuls of olive 
oil and two or three cupfuls of hot water. 
If grapes are in season, about a pound of 
blue or Concord grapes, very ripe, should 
be eaten, swallowing skins and pulp, elim¬ 
inating only the seeds. Masticate the 
skins, but swallow the pulp whole. From 
two to three pounds of grapes should be 
taken in this way during the day; omit all 
other food except olive oil and hot water, 
which should continue to be taken as pre- 


5 


viously directed, about three times a day. 
If grapes are not in season, a cup of coarse 
wheat bran cooked about an hour and 
served as a porridge with ohve oil or but¬ 
ter should be eaten three times a day. 

After the first day or two, the following 
diet should be adopted and continued for 
a few days until the pain ceases and the 
bowels are restored to normal action. 


6 


Spring and Summer Menus 
BREAKFAST 

A cantaloupe, peach, cherries or berries, 
very ripe 

A tablespoonful of clean wheat bran 

A cup of hot water 

A tablespoonful of ohve oil 

One or two exceedingly ripe bananas, 

peeled and baked ten minutes in a hot 

oven 

New potato, baked 


LUNCHEON 

A salad of lettuce with oil, or lemon juice 
and nuts 

Liberal service of boiled onions or carrots, 
peas, beans or corn 

DINNER 

Spinach, or a lettuce salad 
Green beans or peas if in season 
Carrots, parsnips, turnips or squash 
Two egg whites coddled 
Baked bananas with butter or cream 


7 


Fall and Winter Menus 


BREAKFAST 

Grapes, or prunes soaked in clear water 
until thoroughly soft (not cooked) 

Bran gems with nuts or a baked 
sweet potato 

A tablespoonful of olive oil 

LUNCHEON 

Two tablespoonfuls of clean wheat bran 
cooked, eaten with thin cream 
Stewed pumpkin, winter squash, boiled 
onions, carrots or parsnips—any two or 
three of these 

One-half cupful of the juice in which the 
prunes have been soaked should be drunk 
an hour after this meal 

DINNER 

Choice of vegetables named at luncheon 
A baked potato or bran gems 
A spoonful or two of wheat bran cooked. 

Three or four soaked prunes—skins and 
all except the pits—should be eaten just 
8 


before retiring. Drink copiously of wa¬ 
ter between meals. If breakfast is late, 
luncheon may be omitted. 

These menus are intended as a general 
guide. They may be modified and 
changed by selecting such vegetables as 
are in the market. 

The following list of foods may be 
drawn upon to compose the menus at dif¬ 
ferent seasons. 


Spring and Summer 


Dandelion 

Cabbage 

Artichokes 


Onions 

Radishes 

Spinach 

Lettuce 


Asparagus 

Peas 

New potatoes 


Carrots 

Corn (green) 

Cauliflower 

Beans 

Squash 

Turnips 

Romaine 

Tomatoes 

Okra 

Egg plant 


9 


Fall and Winter 


Beans 

Egg plant 

Potatoes 

Tomatoes 

Carrots 

Okra 

Turnips 

Parsnips 

Beets 

Pumpkin 

Cauliflower 

Dried peas 

Brussels sprouts 

Lentils 

Sweet potato 

Cabbage 

Corn (green) 

Onions 

Squash 



Omit tea, coffee, tobacco, liquor, beer, 
wine and all stimulants, white bread, 
white-flour products, oatmeal, rice, chest¬ 
nuts, corn bread and corn hominy, farina 
and all grain products from which the 
bran has been removed. Omit sweets, pas¬ 
tries, confections, soda-fountain beverages, 
milk, cream, cocoa, chocolate and all con¬ 
diments. 

The things most conducive to natural 
intestinal action and especially recom¬ 
mended in cases of appendicitis, are blue 
or Concord grapes, prunes, plums, 
peaches, wheat bran, spinach, lettuce, cel¬ 
ery, kale, brussels sprouts, fresh peas. 


10 


fresh beans, carrots, parsnips, turnips, 
onions, squash, pumpkin, okra. 

^Appendicitis—Severe Cases 

In severe or acute cases of appendicitis 
the patient should remain in bed, or in a 
reclining position, and abstain from all 
food for a period of three or four days, 
or until the pain is relieved. A high enema 
should be taken night and morning so as 
to cleanse the colon of all poisonous and 
irritating matter. 

When the pain and irritation has suffi¬ 
ciently subsided and natural hunger is ex¬ 
perienced, the whites of eggs coddled or 
whipped and the juice of any watery veg¬ 
etables named in the list just given, may 
be taken as a beverage in quantities rang¬ 
ing from a cup to a pint. As the patient 
improves, the pulp of vegetables may be 
used in small quantities. 


•Author’s Note. —While the method of treating ap¬ 
pendicitis outlined in this Lesson will prove effective 
in the great majority of cases, there are some instances 
where the appendix may be infected with amoebae 
(parasites) or carcinoma; or the trouble may have 
been allowed to progress too far. In such cases an 
operation is necessary. 


II 


If there is a tendency toward constipa¬ 
tion, from one to three tablespoonfuls of 
coarse wheat bran thoroughly cooked 
should be eaten with the morning and 
evening meals. 

These rules should be observed as long 
as there are any signs of inflammation or 
soreness in the region of the appendix or 
the ascending colon. 


The Action of Grapes, Wheat Bran and 
Coarse Food 

Inasmuch as the eating of grapes, skins 
and all, and coarse wheat bran is directly 
opposed to the conventional methods em¬ 
ployed by old-school physicians in treat¬ 
ing appendicitis, I feel that an explana¬ 
tion of my method becomes necessary. 

All conditions of bowel inflammation 
are caused primarily by congestion and 
decomposition of fecal matter in the intes¬ 
tinal tract. That which will relieve con¬ 
gestion or prevent decomposition will re- 


12 


lieve inflammation. Intestinal congestion 
has become one of the most common dis¬ 
eases among civilized people because 
such a large percentage of the coarse ma¬ 
terial known as cellulose is removed from 
their food by super-civilized methods of 
preparation. For example, modern mill¬ 
ing methods remove from grain every 
trace of cellulose, leaving nothing but a 
wliite mass of starch, unbalanced, impov¬ 
erished and very diflicult of final digestion 
and elimination. The peelings are re¬ 
moved and discarded from all kinds of 
fruits and vegetables; thus the diet of civ¬ 
ilized man has become woefully impover¬ 
ished of “coarseness” or what may be 
called “fodder,” with the result that noth¬ 
ing is left in the diet to stimulate the liver 
or the peristaltic activity of the intestines. 
This condition is largely augmented by 
sugar, flesh food, sedative drugs and the 
intoxicating drinks which have become so 
conspicuous in the diet of modern man. 

The intestinal (digestive and elimina¬ 
tive) organs of man through the millions 
of years of his development have been 


13 


built up on the primitive plan. They 
have been shaped by the process of ages 
to accommodate coarse food. Therefore 
a generous amount of non-nutritive cellu¬ 
lose is necessary to both the digestion of 
food and the elimination of waste. 

The liberal use of cereal bran puts back 
into the diet that which has been taken 
out by civilized ignorance. 

The use of wheat bran and the skins and 
even the seeds of grapes, in the treatment 
of appendicitis, has both a scientific and a 
common-sense basis. These coarse articles 
carry moisture along the intestinal canal 
to replace that which is always absorbed 
by the body in cases of irritation and con¬ 
gestion. They also pass into the various 
folds, wrinkles and turns of the intestines 
and sweep out congested fecal matter 
undergoing decomposition and causing 
inflammation. 

After the bowels have been thoroughly 
cleansed, the patient should adopt a fresh 
vegetable diet selected from the list al- 


14 


ready given; he should take an abundance 
of water between and with meals. Under 
this regimen most symptoms of appendi¬ 
citis will gradually disappear. 


Copyright, 1914, by Eug®ne Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserve 


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LESSON 

XXII 

NERVOUSNESS 
ITS CAUSE AND CURE- 
WITH SAMPLE MENUS 



CorrectivcEalingSocietyJbia NefrVort 



















LESSON XXII 




NEEVOUSNESS, ITS CAUSE AND CUKE- 

SAMPLE MENUS 


The nerves of the human body are the 
most important, the most complex, and 
probably the least understood part of the 
human anatomy. In conditions of health 
they are never heard from; therefore every 
expression of the nervous system is a 
symptom of some abnormal physical con¬ 
dition. 

The usual term ‘‘nervousness” conveys 
to the mind of the average person such 
conditions as sleeplessness, restlessness, 
lack of mental and physical tranquillity; 
to the trained mind of the food scientist, 
or physician, it means mental aberrations, 
hallucinations, morbidness, mental depres¬ 
sion, lack of self-confidence, uncertainty, 
loss of memory, anticipation of accident, 
tragedy, death, fear of poverty, insanity 
and a multitude of things that never 
happen. 

I 


Language cannot adequately describe 
or convey to another person the strange 
impressions that sweep through the mind 
—the mental anguish caused by an ordi¬ 
nary case of nervous indigestion. The 
only ones who can understand why many 
good men and women sometimes take their 
own lives, or commit some great crime, are 
those who have experienced this affliction. 

If we could correctly interpret the va¬ 
rious symptoms given to the brain from 
the nervous system and would heed these 
symptoms, the body might be kept in al¬ 
most perfect health under all conditions of 
civilized life. 

The lack of fresh air and exercise is 
always told by nervous expressions, but 
the most important and significant mes¬ 
sage conveyed by the nerves to the brain 
is that concerning food and general nutri¬ 
tion. Instinct often leads us to exercise 
and fresh air; with food it is different. 
We acquire a taste for certain things, the 
habit grows upon us, and though the 
nerves tell the story to our senses over 


and over, we heed it not—because we are 
held behind the bars of habit by the tyr¬ 
anny of appetite. In this respect the 
tobacco user, the drug victim and the 
glutton are all in the same class. 


Causes 

Nervousness usually begins in the stom¬ 
ach. The primary causes are over-eat¬ 
ing, combining inharmonious foods, and 
the use of stimulants and narcotics. 
Under any of these conditions Nature 
calls to its aid an excess of hydrochloric 
acid which irritates the walls of the stom¬ 
ach. The food, passing into the intestines 
supercharged with acid, sets up fermenta¬ 
tion and irritation throughout the intesti¬ 
nal tract. The millions of nerve fibers 
leading from the stomach and intestines to 
every part of the body, and from the 
stomach directly to the brain, become in¬ 
flamed, causing mental unrest and storms 
of depression which we call nervousness. 

Acid fermentation causes decomposi¬ 
tion, from which carbon dioxid and other 


3 


toxic substances are generated. These 
toxins, are absorbed into the blood and 
irritate the entire nervous organism. The 
expression of the nerves, or their protest 
against this condition, we call nervousness. 

The use of tobacco, tea, coffee, and all 
stimulating or sedative beverages, includ¬ 
ing alcoholic liquors, excites and irritates 
the nervous system. 

Many conditions of nervousness are 
attributed by nerve specialists and physi¬ 
cians to overwork, business worries, etc. 
With this diagnosis the writer does not 
agree. Long experience with these con¬ 
ditions has taught him that a person fed 
correctly according to age, occupation and 
temperature, cannot overwork if stimu¬ 
lants are omitted; sleep will come when 
Nature demands it, and the individual de¬ 
siring to overwork will be forced to rest. 
When the body is properly nourished and 
cared for according to these laws, worry 
ceases and one becomes tranquil, thought¬ 
ful and philosophic. We realize that the 
highest ideal in life is to produce a perfect 


4 


specimen of man or woman. Therefore 
the'^knowledge forces itself upon us that 
the only way to accomplish this is to prop¬ 
erly care for the body—just as the way 
to defeat this purpose is to overwork and 
worry in the effort to accumulate the thing 
called property. 

Symptoms 

The first symptoms of nervousness are: 
inability to concentrate the mind, insomnia 
and restlessness. Later symptoms are ex¬ 
pressed chiefly through the mental facul¬ 
ties, such as fear, uncertainty, failing 
memory, lack of decision and loss of self- 
confidence. The third stage is a feeling 
that may be expressed with the words 
“What’s the use of living?” This some¬ 
times leads one to thoughts of self-destruc¬ 
tion, and unless the habits of eating and 
the environment are changed constant 
dwelling upon this thought may lead the 
victim to take his own life. (See Lesson 
XVII.) 

The trend of the mind or the thoughts 
of the nervous person is never toward 

5 


peace and tranquillity or the happier and 
brighter things in life; always it turns 
toward disturbance, fear and unrest. 
These abnormal impressions are conveyed 
to the brain on nerve fibers which are irri¬ 
tated and abnormal, hence the thoughts 
they produce are in harmony wii:h their 
condition. 

The most common hallucination of a 
nervous person, especially in the advanced 
stage, is the fear of insanity and the belief 
that he is becoming insane; it may be com¬ 
forting to those thus afflicted to know that 
when these impressions or fears come into 
the mind it is evidence that no such thing 
is going to happen. 

The Remedy 

The victim of nervousness should first 
seek a complete change of environment, 
engaging in some pleasant, and if pos¬ 
sible, useful or profitable occupation. 

Thousands of people become nervous 
wrecks through pursuing work for which 
they have no natural taste or ability, and 


6 


others become nervous from the monotony 
of their^environment. This is especially 
true of women; while it is exceedingly dif¬ 
ficult for many housewives and mothers to 
escape from this monotony, it is quite pos¬ 
sible for them to secure relief by becoming 
interested in some work of a public or 
quasi-public nature, or by taking up a 
“hobby” that has for its purpose some 
form of public good. 

All people love the plaudits and esteem 
of their fellow creatures; and nothing will 
relieve the monotony and bring that satis¬ 
faction which all of us desire more quickly 
than earnest labor in a worthy public 
cause. Therefore, this is one of the first 
and best remedies for that character of 
nervousness caused by the monotony and 
narrowed life of the average woman. 

The most common cause of nervousness, 
however, is incorrect and unnatural habits 
of eating and drinking; the logical rem¬ 
edy for this must be found in simplifying 
the diet and making it conform to the re¬ 
quirements of the body, governed of 
course, by age, occupation and climate. 

7 


The nervous person should eliminate 
from his diet acids, sweets, flesh food and 
all stimulating beverages. 

The following menus, varied according 
to the fruits and vegetables which are in 
season, should be adopted: 


\ 


8 


Suggestions for Spring 


BREAKFAST 

Prunes (soaked) with cream 
Dates or raisins 
Nuts or nut-butter 

1 or 2 whipped eggs or a glass of sour milk 
Tablespoonful of bran 


LUNCHEON 

Chicken 

Peas 


DINNER 

The same selections as breakfast, adding 
Lettuce, slaw, young onions, ripe olives 
A bit of smoked fish 
Cheese 


9 


Suggestions for Summer 

BREAKFAST 

Melon, or very ripe peaches 
Choice of whipped egg or junket 
Banana, very ripe 
Figs (fresh) 

Nuts 

LUNCHEON 

A fresh green salad with oil or nuts 
Carrots, fresh peas or beans , 

Corn 


DINNER 

Onions, string beans, turnips or squash 
Potato, corn or lima beans 
Half cupful of plain wheat bran, cooked 
Fish or chicken 


10 


Suggestions for Fall 


In severe cases, I would advise the two- 
meals-a-day system, omitting the noon 
meal. This gives the stomach and the irri¬ 
tated nerves a rest, creating natural 
hunger, which augments both digestion 
and assimilation. 

BREAKFAST 
Melon or peaches 

A very ripe banana with soaked prunes 
and cream 
A spoonful of nuts 

One or two tablespoonfuls of steamed 
whole wheat, cooked very thoroughly 
A green salad or some fruit may be 
taken at noon if very hungry. 

DINNER 

Squash or pumpkin, cooked en casserole 

Fresh string beans 

Baked sweet potato 

One or two tablespoonfuls of nuts 

Choice of junket or gelatin (optional) 


Suggestions for Winter 


On rising, take two cupfuls of cool 
water. Exercise vigorously for five to ten 
minutes, breathing deeply. 

BREAKFAST 

Boiled wheat with cream 
One or two glasses of fresh milk 

LUNCHEON 

Two eggs whipped—add a flavor of sugar, 
orange juice and a glass of milk 
Two tablespoonfuls wheat bran 

DINNER 

Turnips, carrots, parsnips, onions—any 
two of these, cooked en casserole 
A baked potato, or baked beans 
A small service of fish or the white meat 
of chicken 


12 


Where milk is taken, half a cupful of 
clean wheat bran should be eaten, served 
as porridge with cream. 

One or two glasses of water should be 
taken with each of these meals. 

Before retiring exercise for a few min¬ 
utes as in the morning. 

If there is a tendency toward constipa¬ 
tion, a liberal service of wheat bran, thor¬ 
oughly cooked, should be taken with both 
the morning and the evening meal. 

Bran possesses valuable nutritive prop¬ 
erties, such as mineral salts, iron, protein 
and phosphates; it harmonizes chemically 
with all other foods. 

The nervous person should partake 
very sparingly of bread and cereal prod¬ 
ucts, with the exception of bran and a few 
coarse articles such as flaked or whole 
wheat or rye, and these should be taken 
sparingly while under treatment. 

A generous amount of water should be 


13 


taken with every meal; mastication should 
be at all times thorough. 

If the body is overweight or inclined 
toward obesity, the diet should consist of 
fewer fat-producing foods and more vege¬ 
table proteids; if underweight or inclined 
toward emaciation, the fat-producing 
foods should predominate. (See Lessons 
XI and XII on Obesity and Emaciation.) 

Under all conditions of nervousness the 
patient should take an abundance of exer¬ 
cise and deep breathing in the open air 
and sleep out of doors if possible. 

An abundance of fresh air breathed 
into the lungs is the best blood purifier 
known; if the blood is kept pure and 
forced into every cell and capillary vessel 
of the body by exercise, the whole body 
will grow stronger and the irritated 
nerves will share in the general improve¬ 
ment. 

The cool shower or sponge bath in the 
morning, preceded and followed by a few 


14 


minutes’ vigorous exercise, is a splendid 
sedative for irritated nerves. 


Recreation 

The nervous person should divide the 
day as nearly as possible into three equal 
parts—eight hours pleasant but useful 
work; eight hours recreation and eight 
hours sleep. 

Under modern civilized conditions few 
people seem to understand what true 
recreation is. Summer seashore resorts 
with their expensive attractions and 
whirling life, great hostelries in the hills 
and mountains and on the lakes where 
thousands of people congregate, entail 
upon them certain duties, anxieties, ex¬ 
pectations, disappointments and often 
financial strain which deprives these places 
of all semblance of rest and recreation, 
making the sojourn there one of labor and 
strife. The real purpose which takes most 
people to these resorts is to be seen; to 
“star” themselves before the multitude; 


15 


this in its last analysis is a kind of vanity. 
It is obvious that from any effort in this 
direction no recreation can be had. 


The nervous person should seek a few 
congenial and thoughtful companions and 
get back into the great heart of nature, 
where everything moves in obedience to 
supreme laws. Associate intimately with 
animals; study their habits; notice how 
they respond to kindness; admire their 
honesty; analyze the love and fidelity of 
a dog. This is diversion and recreation. 
This defines the purpose of life, if there 
is a purpose behind it, and draws a sharp 
distinction between the conditions which 
produce nervousness and the conditions 
which produce honest, thoughtful, useful 
human beings. 


Copyright, 1914 by Eugene Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Resesveo 






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LESSON 

XXIII 


CORRECTIVE MENUS— 
TWO FOR EACH SEASON 
OF THE YEAR 



C srr ect iv eEa^ingSociety.Iiia NewVork 





LESSON XXIII 

CORRECTIVE MENUS—TWO FOR EACH 
SEASON OF THE YEAR 

The following menus were copied 
from my files exactly as given. Each 
patient for whom these menus were 
planned was under treatment from three 
to six months, receiving an average of one 
new menu each ten days. The menus 
composing this lesson have been selected 
from those which have given the best re¬ 
sults, both in curative or corrective eating 
and in eating to maintain normal health. 
They are intended merely as a general 
guide. The student can substitute other 
articles in the same general group (Les¬ 
son IV) at seasons of the year when those 
suggested here cannot be obtained. 

These menus are intended merely as a 
skeleton or working basis; by the aid of 
information hitherto given, together with 
the table of food harmonies in Lesson 
VIII, the student can modify or change 
them to meet the requirements of adults 
at all seasons of the year in practically any 
part of the temperate zone. 


I 


For Colds, Influenza and La Girippe 


Spring Menus 


BREAKFAST 

Apple with olive oil and nuts or berries 

with very little sugar 

Three or four egg whites, coddled* or 

poached 

One very ripe banana 
A few raisins with nuts 

LUNCHEON 

Baked potato or new peas 

A green salad 

Fish 

DINNER 

Asparagus, turnips, beets or onions 
Baked potato—eat skin and all 


♦ Place egg in a pint cup; cover with boiling water and 
allow to stand covered, five or six minutes. 


In the late spring, such vegetables as 
new beets, radishes, lettuce, onions, any 
green salad, may be taken with either the 
noon or the evening meal. 


For Constipation, Stomach Acidity, 
Fermentation 

Spring Menus 

The first thing after rising, take a cup 
of hot water. 

Devote five minutes to deep-breathing 
exercises; 

Follow with a cool shower bath and a 
vigorous rub down; 

If possible take a half-hour walk in the 
open air before eating. 

BREAKFAST 

Half cup of coarse wheat bran cooked ten 

minutes, eaten with thin cream 

Two large, very ripe bananas eaten with 

peanut butter or nuts and thin cream 

Five or six figs 

Nuts 


3 


LUNCHEON 

A dozen soaked prunes, two very ripe 
bananas 

Two tablespoonfuls of nuts (the prunes, 
banana and nuts may be eaten together) 
One egg, cooked two minutes 
Half cup of coarse wheat bran 

DINNER 

A salad of lettuce 
Asparagus, turnips, peas or carrots 
Baked potato or whole-wheat muffin 
Cup of wheat bran, slightly cooked if de¬ 
sired and eaten with thin cream 
White meat of chicken 

Just before retiring’ take half a cup of 
wheat bran in hot water. 


4 


Summer Menus 


To Prevent Sunstroke and Heat 
Prostrations 

On rising, take one or two very ripe 
peaches or plums. Follow your deep¬ 
breathing exercises with a cool sponge or 
shower bath. 

BREAKFAST 

Melon 

One egg omelet rolled in whipped cream 

and grated nuts 

Baked potato or corn bread 

Glass of milk 

LUNCHEON 

Two bananas, very ripe, nuts, cream and 
figs 

DINNER 

Cream soup 

Two fresh vegetables 

Lettuce and tomato salad 

Gelatin or junket 

Figs, cream cheese and nuts 


Summer Menus 


For Intestinal Gsls and Acid Fermentation 

On rising, take exercises, deep-breath¬ 
ing, and follow with a cool shower bath. 

BREAKFAST 

Peaches or melon 
Egg, or glass of junket 
Plain boiled wheat—cream 

LUNCHEON 

Two ears fresh corn 
One fresh tuber vegetable 

DINNER 

Green salad 

Corn, peas or beans 

Gelatin or fowl—small portion 

White potato 

Melon 

One glass of water should be taken with 
each of these meals, and a few spoonfuls 
of plain wheat bran in hot water just be¬ 
fore retiring. 


6 


Fall Menus 


For Superacidity, Abnormal Appetite, 
Intestinal Gas, Premature 
Fermentation 

Exercise and bath. 

BREAKFAST 

Grapes or persimmon 
Fresh figs or dates 
Nuts, or nut-butter 
1 whipped egg 

LUNCHEON 

A pint of sour milk 

(The Bulgarian ferment preferred) 

DINNER 

The same as breakfast, omitting egg 
and adding chicken, fish or scallops 


7 


Fall Menus 


For Nervousness, Low Vitality, 
Anemia, Weak Digestion 


Immediately on rising, take a cup oi 
water; follow by several minutes of exer¬ 
cise with deep breathing. 

BREAKFAST 

Two or three egg whites, whipped, mixed 

with a cup of lukewarm milk 

One or two small baked potatoes, eaten 

with fresh butter 

LUNCHEON 

Baked potato or graham gems 

One or two eggs thoroughly whipped, 

mixed with a glass of warm milk 

DINNER 

Extremely tender fish or the white meat 
of chicken 

Or a liberal service of gelatin (the latter 
preferred) 

A baked potato 

A boiled onion or other fresh vegetable 


8 


While this menu is for the purpose of 
building tissue, it contains enough carbo¬ 
hydrate matter to give a reasonable 
amount of fat and bodily warmth. Eggs 
are a splendid proteid food; when taken 
uncooked, whipped with a little sugar, 
they are readily digestible and assimilable. 


9 


Winter Menus 


Constipation, Superacidity, Nervousness 

Take a cup of hot water on rising, bath 
and exercise. 

BREAKFAST 

Two tablespoonfuls of wheat bran, 
cooked, served with thin cream 
Plain wheat boiled with cream 
One egg coddled or boiled two minutes 
Very small baked potato—eat skin and all 

LUNCHEON 

Baked beans, cabbage or carrots 
A spoonful or two of wheat bran 

DINNER 

Fresh vegetable soup 

Carrots, parsnips, turnips, or onions 

Baked potato 

Bran gems or corn bread 

Celery or slaw with nuts (optional) 


10 


NOTE: If breakfast is late, luncheon 
should be omitted. Avoid over-eating. 

Winter Menus 

Mal-assimilation, Thin Blood, Anemia 

BREAKFAST 

One banana baked 10 minutes 
Two or three glasses of milk 
Bran meal gem 

Two eggs may be substituted for the 
milk if preferred 

LUNCHEON 

A large baked potato into which drop one 
or two poached eggs 

DINNER 

Cream soup 

Carrots, parsnips, turnips, cabbage—^any 
two of these 
A baked potato 
Ttnder chicken or fish 


II 


Copyright, 1914, by Eugene Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserved 



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LESSON 

XXIV 

DIAGNOSIS 

«Mn.IFIED AND MADE 
PRACTICAL 



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\cs'=’ LESSON XXIV 

DIAGNOSIS SIMPLIFIED AND MADE 
PRACTICAL 

The word diagnosis is derived from two 
Greek words, “dia^,” meaning through, 
and “gnosis,” meaning knowing. It there¬ 
fore means literally “through knowl¬ 
edge,” “to know thoroughly.” 

The primary purpose of diagnosis is to 
locate a disease and ascertain its true 
causes. This is desirable only when, after 
the disease has been located, we are able 
to do something to correct it; otherwise it 
is of little more importance than to learn 
by post mortem examination what caused 
death. 

Correct diagnosis is the most important 
step in the treatment of disease. Wrong 
diagnosis is usually followed by wrong 
methods of treatment; correct diagnosis 
points with certainty to the interpretation 
of symptoms (nature’s language). With 
an understanding of these, the remedy, in 
a great majority of cases, will suggest it¬ 
self. 


A Homely Comparison 

The linotype machine that set the mat¬ 
ter you are now reading is composed of 
several thousand parts. The keyboard is 
operated by the compositor like a type¬ 
writer, and the delicate mechanism pro¬ 
duces the metal lines of type ready to be 
“made up” in “forms” for the press. 
Where several such machines are in use, 
an expert machinist is usually employed 
to keep them in order. He can take them 
apart, study the mechanism at leisure and 
re-assemble them, yet it not infrequently 
happens that almost insurmountable diffi¬ 
culties are encountered. What would the 
difficulties be then if the machine were en¬ 
closed in a case that could not be opened, 
with only the keyboard exposed? What 
mechanical engineer in all the world could 
make it work if something went wrong? 
One who could tell from the faulty action 
just what the trouble was, and correct it 
from without, would be looked upon as a 
wizard. 

The human body is incomparably more 
complex and delicate than any machine. 
The marvelous metabolism by which en- 


ergy is translated into life is not only be¬ 
yond our control but beyond our compre¬ 
hension. We should therefore never in¬ 
terfere with, but merely supply nature 
the material with which to do her wonder¬ 
ful work. 

True diagnosis is not only to locate a 
disease, but to discover its cause. Any 
diagnosis is faulty that falls short of this, 
for the reason that even if the disease is 
located and overcome, it will recur if its 
causes persist, just as the scale in the 
boiler will form again if the causes that 
produce it are not removed. The correct 
treatment therefore of all stomach and 
intestinal diseases consists in removing 
causes, thus giving nature the opportunity 
to do the curing. 

In the following treatise, I have omitted 
giving the symptoms of many diseases, 
such as constipation, colds, catarrh, ema¬ 
ciation, obesity, etc., etc., because the evi¬ 
dence of these diseases is so obvious as to 
make it unnecessary. Inasmuch as super¬ 
acidity is the first expression or primary 
cause of a vast number of so-called dis¬ 
eases, nearly all the symptoms of the dis- 


3 


eases named in this lesson point back to 
stomach conditions. 

There are a great many so-called dis¬ 
eases caused by acidity, fermentation and 
the consequent decomposition of food, 
whose expression is very remote from the 
organs of digestion, but when digestion 
and the assimilation of food and elimina¬ 
tion of waste from the body are made, 
many of the so-called diseases gradually 
disappear. The true art of diagnosis lies 
in the ability to trace effects back to 
causes. For example, nervousness is ex¬ 
pressed through restlessness, excitability, 
insomnia and in many other ways. These 
symptoms are caused principally by an 
irritated nervous organism. The nerves 
are irritated by a condition similar to that 
of the mucous surface of the stomach and 
intestines; this condition is caused by fer¬ 
mentation; fermentation is caused by 
superacidity and superacidity is caused by 
errors in eating. 

Superacidity 

The following symptoms are named in 
the order of their various stages or the 
time acidity has endured: 

4 


1. Irritation of the mucous lining of 
the stomach, expressed by a burning sen¬ 
sation sometimes called “heart-burn.” 

2. Abnormal appetite caused by the 
presence of too much blood in the irritated 
cells of the stomach. Many people mis¬ 
take these symptoms for evidences of good 
health, until over-eating produces nervous 
indigestion and sometimes a complete 
breakdown. 

Emaciation, constipation, auto-intoxi¬ 
cation and anemia are frequently caused 
by chronic stomach acidity. 

3. Fevered mouth and tongue, and so- 
called cold-sores on the lips. Both of these 
reflect the true condition of the stomach. 

4. A sour fluid rising in the throat 
from one to two hours after meals. 

5. Faintness or emptiness; or in the 
language of the layman “hollowness, and 
an all-gone, caved-in feeling.” 

6. White coating on the tongue. 


S 


Fermentation 


The first evidence of fermentation is 
a burning sensation in the stomach, ahnost 
exactly as in superacidity, the difference 
being that in cases of fermentation the 
symptoms begin to appear a longer time 
after eating. Superacidity may appear 
immediately after eating and the symp¬ 
toms, such as a lump in the stomach, or 
a sour fluid rising in the throat, may also 
appear within an hour after meals; fer¬ 
mentation, which produces the same symp¬ 
toms, does not manifest itself until the acid 
has acted upon the food, which requires 
from two to four hours, governed by the 
time required to digest the different 
articles of which the meal is composed. 
A fullness and sometimes painful disten¬ 
sion of the bowels may also be experienced 
from one to two hours after eating. - 

The gas generated by fermentation 
sometimes passes along down the intes¬ 
tinal tract into the ascending colon, accu¬ 
mulating at the highest point, which is in 
the transverse colon. This causes disten¬ 
sion of the colon and seriously interferes 


with the blood flow, both into and out of 
the heart and lungs. 

In considering this branch of our sub¬ 
ject we will return to the question of 
causes. The primary cause of nearly all 
conditions of fermentation, either in the 
stomach or in the intestinal tract, is over¬ 
eating or an unbalanced dietary. This 
practice, indulged in from day to day, 
causes two specific conditions: 

1. Fermentation followed by irrita¬ 
tion, catarrh or ulceration of the stomach. 

2. Intestinal congestion, auto-intoxi- 
cation and physical emaciation. 

If the stomach and digestive organs are 
capable of assimilating this surplus of 
food, they force into the tissues an excess 
which nature stores in the form of fat; if 
work or activity is not sufficiently in¬ 
creased to employ or use this excess, or if 
the food is not diminished, chronic obesity 
is the result. 

If the first warnings are not observed 
and the remedy applied, nature gives one 


7 


more impressive signal in the form of 
nervousness, irritability, abnormal appe¬ 
tite, and sometimes mental depression and 
melancholia, which indicates one of the 
most advanced stages of superacidity. 

Coated Tongue 

A white coating on the tongue signifies 
too much acid and consequent pre-diges¬ 
tion. 

The length of time food remains in the 
stomach is determined by the amount of 
hydrochloric acid present. Too much acid 
causes the food to pass from the stomach 
too rapidly (pre-digestion), which leaves 
a residue of clear acid that preys severely 
upon the stomach lining and turns it white 
just as the skin of the hand would become 
white if it was seared with carbolic acid. 
This condition is reflected on the tongue, 
which is in truth a window through which 
we can see the lining of the stomach. 

A brown coating on the tongue usually 
signifies ^lib-acidity or a deficiency of 
hydrochloric acid. This condition always 


8 


signiiies indigestion and the consequent 
decomposition of food in the stomach. 
The symptoms are, a heavy stupid feel¬ 
ing, lack of energy, languor and usually 
an offensive breath. 

The symptoms of the white coating on 
the tongue are given under superacidity. 

Gas Dilatation 

The symptoms of gas dilatation or gas¬ 
tritis are practically the same as those 
given for fermentation. In addition, 
however, there is often belching, loss of 
appetite, a heavy or draggy feeling, and 
vomiting, sometimes an hour or two after 
meals or late at night. 

Gastritis is often confounded with gas¬ 
tric ulcer and cancer; in diagnosis it is dif¬ 
ficult to speak with authority as to whether 
the case is ordinary gastritis as just de¬ 
scribed, gastric ulcer, or gastric cancer. 
The diagnostician in making up his opin¬ 
ion must be governed largely by the 
length of time the condition has endured, 
and by the immediate causes, giving spe- 


9 


cial attention to the food and drink that 
have been consumed just prior to the 
attack. 


Nervous Indigestion 

The more advanced stages of stomach 
irritation, expressed by nervousness, cause 
melancholia and a gloomy sort of pessim¬ 
ism. These are among the last signals the 
stomach gives to the brain before final col¬ 
lapse, and If the signal is not heeded, the 
victim may expect to go down in the mael¬ 
strom of nervous prostration within 
twelve months from the time these first 
symptoms are felt. These fits or spells of 
melancholia often come on suddenly. The 
palms of the hands become moist with a 
cold, clammy perspiration and the mind is 
flooded with a train of thought, such as 
‘What’s the use of living?” “Why all 
this struggle for mere existence?” The 
victim of this condition invariably believes 
that his mind is becoming affected; that 
he is going insane, and will soon be a pub-‘ 
lie charge, shunned by all those whom he 


loves and by those who now love him. 
While under these spells many people 
take their own lives rather than face what 
they believe to be insanity and ostracism. 

The patient should be made acquainted 
with his true condition—shown that it is 
only temporary—and that all such 
thoughts are mere aberrations which will 
disappear when the causes of stomach ir¬ 
ritation are removed. 

These symptoms point with practical 
certainty to an irritated stomach, the se¬ 
verity of which can be determined by the 
number or severity of the symptoms just 
described, 


Stomach Irritation 

This is expressed largely through the 
mind, as in irritability, nervousness and 
melancholia; while intestinal irritation is 
usually expressed by some physical symp¬ 
toms, such as restlessness, twitching of the 
muscles and a general lack of physical 
tranquility. 


Stomach Gas 


Sometimes gas appears in the stomach 
immediately after eating. Food remain¬ 
ing in the stomach from a previous meal 
and undergoing fermentation is the cause 
of this condition. It may also indicate 
that the stomach is prolapsed or dropped 
down below its normal level. When this 
occurs, a sort of pocket is sometimes 
formed in which a small amount of food 
remains from one meal to another, causing 
immediate fermentation after eating. 

Biliousness 

The presence of bile in the stomach in¬ 
terferes with the stomach secretion, causes 
faulty digestion and severe headache, usu¬ 
ally starting in the back of the head and 
ending in a severe pain over the eyes. The 
complexion becomes sallow and there is a 
general decline in strength and vitality. 

Cirrhosis of the Liver 

The most usual symptoms are: pain in 
the epigastrium, nausea and sometimes 


12 


vomiting in the morning; general loss of 
vitality and ambition; sallow complexion. 
A dull aching or a throbbing pain is often 
experienced, followed by a heavy sluggish 
feeling, especially on rising in the morn¬ 
ing. Alternate constipation and diarrhea 
and a perceptible enlargement of the liver 
are frequent symptoms. 

Neurasthenia 

Neurasthenic symptoms are, an intense 
thirst, abnormal appetite, excitability, ir¬ 
ritability, mental depression, insomnia, 
fatigue, exhaustion, emaciation and sharp 
shifting pains in the limbs. Sometimes 
hysteria is present, complicated by other 
local conditions, such as extreme constipa¬ 
tion or chronic hyperchlorhydria with a 
tendency toward weakened sexuality. 

Rheumatism 

The symptoms of rheumatism often 
manifest themselves a year or more before 
an attack comes on. The earlier symptoms 
are, languor, stupidity and dullness in the 
morning; impaired circulation and a sense 


13 


of body-heaviness. The later symptoms 
are pains in the joints or muscles, often 
followed by inflammation and severe sore¬ 
ness and stiffness. 

The rheumatic usually has good diges¬ 
tion, In fact it is the ability of the diges¬ 
tive organs to force more nutrition into 
the circulation than is needed that pro¬ 
duces this disease. 

In nearly all cases of rheumatism and 
gout, the patient will be found to have 
been a large eater of starchy food, espe¬ 
cially cereals; these are the most difficult 
of all starches to dissolve. 

Gout 

The earlier symptoms of gout are, 
nervousness, irritability and sometimes in¬ 
somnia. Shooting pains through the An¬ 
gers and toes; later swelling or slight 
inflammation of these extremities. After 
this acute condition has existed for per¬ 
haps a year, the pain may cease; the joints 
begin to swell, and knots often form upon 
the hands and sometimes upon the feet. 

M 


Arteriosclerosis 


Arteriosclerosis is a word usually used 
to describe hardening of the larger 
arteries, though in its full sense it means 
both arterioles (hardening of the smaller 
arteries) and also atheroma (hardening of 
the large arteries). 

The early symptoms are, a sense of bod¬ 
ily heaviness and a stiffness in the muscles. 
The advanced symptoms are, stiffness in 
the morning on rising, physical sluggish¬ 
ness and general inertia. Sometimes there 
is superacidity of the stomach. There is 
seldom any pain or discomfort excepting 
a slight dull ache in the region of the 
heart now and then, just after eating or 
exercising. 

Arteriosclerosis is caused by the over¬ 
consumption of starchy foods, especially 
of the cereal group, over-ingestion of all 
foods, alcoholic stimulants, and inac¬ 
tivity. 


Bright’s Disease 

The symptoms of Bright’s disease are, 
scant urine, heavily laden with solids and 

15 


fatty granules; leucocytes (white cor¬ 
puscles of the blood) and even red blood 
corpuscles are often shown, especially in 
advanced cases. Dull pains in the small 
of the back and general weakening in the 
lumbar region are common symptoms. 


Diabetes 

The symptoms of diabetes are, an in¬ 
tense thirst and appetite, copious passing 
of urine and the presence of excessive 
quantities of sugar and uric acid. 


Copyright, 1914, by Eugene Christian 
Revised Edition Copyright, 1916, by Eugene Christian 
Entered at Stationer’s Hall, London, August, 1916 
All Rights Reserved 















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